Dulce de Leche Cream Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This dulce de leche cream tart is one of my favorite desserts to make when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just an hour, making it perfect for busy weeknights or unexpected guests. I love that heavy cream, packed with fat soluble vitamins, creates such a luxurious filling without requiring any fancy techniques or hard to find ingredients. The buttery crust is wonderfully simple, and the dulce de leche does most of the flavor work for you. It's an elegant dessert that tastes far more complicated than it actually is.
Ella x
Ingredients
- 300 gall-purpose flour(null)
- 200 gunsalted butter(softened)
- 100 gconfectioners' sugar(null)
- 2 eggegg(null)
- 400 mlwhole milk(null)
- 400 gdulce de leche(store-bought or homemade)
- 5 gsalt(null)
- 1 mlvanilla extract(null)
- 5 gbaking powder(null)
- 150 ggranulated sugar(null)
- 200 mlheavy cream(null)
- 20 gcocoa powder(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C. Line a baking sheet with parchment paper.
Tip: Optional: use a baking stone for an extra crispy crust.
- 2
In a large bowl, whisk together flour, confectioners' sugar, baking powder, and salt. Add the softened butter and mix until the dough comes together.
Tip: Use a pastry blender or your fingertips for best results.
- 3
Press the dough into a 23cm tart pan with a removable bottom. Chill for 10 minutes.
Tip: Use a gentle pressing motion to avoid compacting the dough.
- 4
Bake the crust for 15 minutes, then set aside to cool.
Tip: Rotate the pan halfway through baking for even cooking.
- 5
In a medium saucepan, combine the milk, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Don't let the milk boil, or it will curdle.
- 6
In a separate saucepan, heat the dulce de leche over low heat, stirring constantly, until it reaches 110°C.
Tip: Be careful not to burn the dulce de leche.
- 7
In a large bowl, whisk together the egg and heavy cream. Add the cocoa powder and whisk until smooth.
Tip: This will help create a smooth, chocolatey filling.
- 8
Pour the dulce de leche into the cooled tart crust.
Tip: Use a spatula to spread it evenly, if necessary.
- 9
Pour the chocolate mixture over the dulce de leche. Refrigerate for at least 30 minutes to set.
Tip: Let the tart come to room temperature before serving, if desired.
- 10
Slice and serve.
Tip: Optional: garnish with whipped cream or chopped nuts for added flair.
Recipe Variations
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