Dulce de Leche Charlotte
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This elegant Dulce de Leche Charlotte has become my go to dessert whenever I want to impress without spending hours in the kitchen. The beauty of this recipe is how quickly it comes together in just 45 minutes total, making it perfect for unexpected guests or last minute cravings. I love using dulce de leche as the star ingredient because that caramelized milk brings such deep, rich flavor while also providing some beneficial minerals like calcium and phosphorus. The combination of creamy filling, crunchy biscuit layers, and smooth custard is simply irresistible, and honestly, it's much simpler to make than it looks. Trust me, once you try this one, you'll be making it again and again.
Ella x
Ingredients
- 250 gall-purpose flour
- 120 gbutter(softened)
- 150 gconfectioners' sugar
- 300 mldulce de leche
- 4 pieceeggs
- 200 ggranulated sugar
- 300 mlheavy cream
- 120 mlunsalted milk
- 50 gunsalted butter, softened(for whipped cream)
- 1 mLvanilla extract
- 200 gbiscuits(for crust)
- 5 gsalt
- 5 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use an oven thermometer to ensure accuracy.
- 2
Prepare the biscuits: In a bowl, mix together flour, confectioners' sugar, baking powder, and salt. Add softened butter and mix until the dough comes together. Press the dough into the bottom of a 20cm (8 inch) round cake pan.
Tip: Press the dough evenly to ensure a flat base.
- 3
Bake the biscuits: Bake for 15 minutes or until lightly golden. Let cool completely.
Tip: Let the biscuits cool completely to prevent breakage.
- 4
Prepare the dulce de leche: In a saucepan, combine granulated sugar and dulce de leche. Heat over medium heat, stirring occasionally, until the mixture thickens and turns golden brown.
Tip: Be careful not to burn the dulce de leche.
- 5
Prepare the whipped cream: In a bowl, whip heavy cream until stiff peaks form. Add confectioners' sugar and vanilla extract. Mix until combined.
Tip: Don't overmix the whipped cream.
- 6
Assemble the charlotte: Pour dulce de leche into the cooled biscuit crust. Top with whipped cream. Refrigerate for at least 2 hours or overnight.
Tip: Refrigerate to allow the flavors to meld.
- 7
Serve: Slice the charlotte and serve chilled.
Tip: Garnish with additional whipped cream and biscuits, if desired.
- 8
Optional: Make a caramel sauce by heating dulce de leche in a saucepan over medium heat, stirring occasionally, until thickened and caramelized.
Tip: Drizzle the caramel sauce over the charlotte before serving.
- 9
Optional: Top the charlotte with additional whipped cream and biscuits for a decorative touch.
Tip: Use immediately to prevent the whipped cream from melting.
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