A delicious sweet treat, perfect for serving at tea time, this dulce de leche and chocolate tart is not only very easy to prepare but also guaranteed to be a hit. The crust of this tart has a soft and crumbly texture, while the combination of dulce de leche and...
Ingredients
For the crust
flour300g
butter150g
sugar150g
egg yolks3
milk2tbsp
salt1pinch
For the filling
dulce de leche (pastry-grade)500g
chocolate coating250g
Nutrition (per serving)
Calories
716.3kcal (35.81%)
Protein
6.1g (12.12%)
Carbs
93.9g (34.15%)
Sugars
60.9g (100%)
Healthy Fat
11.8g
Unhealthy Fat
20.8g
% Daily Value based on a 2000 calorie diet
How to make Dulce de Leche and Chocolate Tart
Prepare the crust
- Step 1
In a bowl, combine the flour and salt, previously sifted. Add the sugar and cold butter, and use a fork to work the mixture until it forms a crumbly texture.
- Step 2
Add the egg yolks and milk to the mixture and integrate everything until you achieve a smooth dough.
- Step 3
Line a 24 cm (9.5-inch) tart pan with the dough and prick the base with a fork. Chill in the refrigerator for 15 minutes.
Bake the crust
- Step 1
Preheat the oven to 170°C (340°F). Bake the tart crust for 20 minutes. Remove from the oven and let it cool completely.
Add the filling
- Step 1
Using a pastry bag with a plain tip, pipe the pastry-grade dulce de leche onto the tart, forming medium-sized peaks.
- Step 2
Chill the tart in the refrigerator for 20 minutes.
Cover with chocolate
- Step 1
Melt the chocolate coating in a double boiler (bain-marie) and pour it over the tart to cover the dulce de leche peaks.
Nutrition (per serving)
Nutrition (per serving)
Calories
716.3kcal (35.81%)
Protein
6.1g (12.12%)
Carbs
93.9g (34.15%)
Sugars
60.9g (100%)
Healthy Fat
11.8g
Unhealthy Fat
20.8g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the butter is cold when preparing the crust for a crumbly texture.
Use pastry-grade dulce de leche for a firmer consistency and better peaks.
Decorate the tart with shredded coconut for added visual appeal and flavor.
Pair the tart with vanilla ice cream for a delightful dessert experience.
FAQS
Can I use store-bought dulce de leche?
Yes, you can use store-bought dulce de leche, but ensure it is pastry-grade for better consistency.
What type of chocolate coating should I use?
Use high-quality chocolate coating for a smooth and glossy finish.
Can I make the crust ahead of time?
Yes, you can prepare and bake the crust ahead of time. Store it in an airtight container until ready to use.
Can I substitute butter in the crust?
Butter is essential for the crumbly texture of the crust. Substituting it may alter the texture and flavor.
How should I store the tart?
Store the tart in the refrigerator, covered, for up to 3 days.
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