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Category: Tarts
Prep Time: Cook Time: Total Time:
For crust:
1 1/3 cups flour
2 tbsp sugar
1/8 tsp salt
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
2 tbsp water
For filling:
2 cans sweetened condensed milk
1/3 cup chocolate chips
2 tbsp heavy cream
Poke two or three holes in the top of each of the cans of sweetened condensed milk, or open each lid halfway without peeling the lid back. Place each can in a deep stock pot and fill the pot with water that comes 3/4 of the way up the can. Simmer for 3 hours, making sure to add more water as the liquid cooks off. Remove the cans from the water and allow to cool.
Meanwhile, preheat oven to 350. Place flour, sugar, salt, butter, one egg, and water in a food processor. Pulse until blended into one large ball of dough. Roll dough out on a floured surface, into an approximately 12 inch circle. Roll the dough up onto the pin and lay it on top of a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits into all the edges, particularly on the sides of the tart pan. Trim the excess dough from the edges of the pan. Refrigerate the tart dough for 10 minutes.
Remove the tart from the refrigerator, and line the inside of the tart with aluminum foil. Place pie weights (or dried beans, or rice) in the foil, and bake for 30 minutes (the tart is easier to bake if you place the tart shell on a cookie sheet).
Remove the tart from the oven and remove the foil and pie weights. Return to the oven and continue to bake for another 10-15 minutes, or until the tart’s edges are is golden, but not browned. Place on a counter or table to cool the tart shell.
Pour or spoon the dulce de leche into the tart shell. Microwave the chocolate and heavy cream for 30 second to 1 minute, or until smooth when stirred. Drizzle the chocolate onto the top of the tart, and serve. Serves 8.
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DULCE DE LECHE TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
For crust:
1 1/3 cups flour
2 tbsp sugar
1/8 tsp salt
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
2 tbsp water
For filling:
2 cans sweetened condensed milk
1/3 cup chocolate chips
2 tbsp heavy cream
Poke two or three holes in the top of each of the cans of sweetened condensed milk, or open each lid halfway without peeling the lid back. Place each can in a deep stock pot and fill the pot with water that comes 3/4 of the way up the can. Simmer for 3 hours, making sure to add more water as the liquid cooks off. Remove the cans from the water and allow to cool.
Meanwhile, preheat oven to 350. Place flour, sugar, salt, butter, one egg, and water in a food processor. Pulse until blended into one large ball of dough. Roll dough out on a floured surface, into an approximately 12 inch circle. Roll the dough up onto the pin and lay it on top of a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits into all the edges, particularly on the sides of the tart pan. Trim the excess dough from the edges of the pan. Refrigerate the tart dough for 10 minutes.
Remove the tart from the refrigerator, and line the inside of the tart with aluminum foil. Place pie weights (or dried beans, or rice) in the foil, and bake for 30 minutes (the tart is easier to bake if you place the tart shell on a cookie sheet).
Remove the tart from the oven and remove the foil and pie weights. Return to the oven and continue to bake for another 10-15 minutes, or until the tart’s edges are is golden, but not browned. Place on a counter or table to cool the tart shell.
Pour or spoon the dulce de leche into the tart shell. Microwave the chocolate and heavy cream for 30 second to 1 minute, or until smooth when stirred. Drizzle the chocolate onto the top of the tart, and serve. Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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