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 chocolate coating gives it an exceptionally special flavor. It can also be an excellent option to serve after dinner, paired with a scoop of vanilla...
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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.
Add the egg yolks and milk to the mixture and integrate everything until you achieve a smooth dough.
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.
Preheat the oven to 170°C (340°F). Bake the tart crust for 20 minutes. Remove from the oven and let it cool completely.
Using a pastry bag with a plain tip, pipe the pastry-grade dulce de leche onto the tart, forming medium-sized peaks.
Chill the tart in the refrigerator for 20 minutes.
Melt the chocolate coating in a double boiler (bain-marie) and pour it over the tart to cover the dulce de leche peaks.
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.
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.
