Written by Chris –
When I think of February, I think CHOCOLATE. When I think of Chocolate, I think LOVE. A little backwards? Perhaps. Chocolate, in small doses, makes me happy. I know there’s all sorts of psychology associated with chocolate. Chocolate contains serotonin, which is responsible for feelings of well-being and contentment, as well as curbing anxiety and depression. I just love the flavor. It’s that simple.
Chocolate is a perfect match for caramel, so today I am sharing a new recipe for a Salted Dulce de Leche Chocolate Tart. One look at this beautiful tart and you may be think it’s difficult to make. Not true. I’ve taken a shortcut here. I am using NESTLÉ LA LECHERA Dulce de Leche caramel – this is sweetened condensed milk that has already been caramelized. So all you need to do is warm it up. You could even simplify this recipe further by using a sheet of puff pastry or a premade pie shell for the crust in place of the homemade version. I personally love this homemade crust though and quite honestly, it’s worth the extra time.
Here’s the recipe…
Ingredients for 8 servings:
- 2 large egg yolks
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter, cut into small pieces
- 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
- 1/2 cup heavy cream
- 1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate or Dark Chocolate Morsels
- Flaky sea salt for sprinkling
PREHEAT oven to 350° F.
WHISK together egg yolks, 1 tablespoon cream and vanilla extract in small bowl. Place flour, powdered sugar and salt in food processor; pulse one or two times. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add yolk mixture and process until mixture forms a ball. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
UNWRAP and roll the dough between 2 lightly floured large sheets of parchment or wax paper to a12-inch round. Transfer the dough into a 9-inch tart pan. Press into bottom and up side, trimming off excess. Line the shell with a piece of aluminum foil; fill with pie weights, dried beans or rice.
BAKE for 30 minutes or until pastry is set and the edges are golden. Carefully remove the foil and weights. Bake for an additional 10 minutes or until golden and cooked through. Transfer to a wire rack and cool completely.
SPOON dulce de leche into microwave-safe bowl. Heat for a few seconds at a time just until warm; stir. Carefully spoon dulce de leche into tart shell, spreading evenly.
PLACE morsels in medium bowl. Heat 1/2 cup cream in a small saucepan until bubbles appear around the edge (alternately, heat in medium, microwave-safe bowl until hot). Remove from heat; pour over morsels. Let stand for 5 minutes or until melted. Whisk until smooth. Pour over dulce de leche; spread with offset spatula. Dust with a little flaky sea salt. Refrigerate for 1 hour or until set. Remove side of tart pan and transfer the tart to a serving plate. Cut into wedges.
Check out that flaky crust and those beautiful layers! If you don’t finish the tart, simply cover it tightly and store it in the refrigerator for up to two days.
Happy Chocolate-Covered February to you!
Chocolate Mousse Tart