Dulce de Leche Custard Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This Dulce de Leche Custard Tart is a sweet pastry dessert combining puff pastry with a rich custard filling flavoured with dulce de leche. Made with butter, eggs, milk, sugar and vanilla extract, it takes just 20 minutes to prepare and 40 minutes to cook. The result is an indulgent tart that suits anyone craving a decadent treat.
Ella x
Ingredients
- 250 gbutter
- 200 gall-purpose flour
- 400 ggranulated sugar
- 250 mldulce de leche
- 4eggs
- 500 mlmilk
- 5 gsalt
- 50 gunsalted butter, melted
- 1 mlvanilla extract
- 200 gpuff pastry, thawed
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F).
Tip: Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry on a floured surface to a thickness of about 3 mm. Transfer it to a 23cm tart pan with a removable bottom.
Tip: Press the pastry into the corners of the pan.
- 3
Prick the bottom of the pastry with a fork to prevent it from bubbling during baking.
- 4
Line the pastry with parchment paper and fill with pie weights or dried beans.
Tip: Bake for 15 minutes.
- 5
Remove the parchment paper and pie weights or beans and continue baking for another 10 minutes.
Tip: Allow the pastry to cool completely.
- 6
In a medium saucepan, combine the dulce de leche, milk, and salt. Heat over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon.
Tip: Remove from heat and stir in the melted butter and vanilla extract.
- 7
In a separate bowl, whisk together the eggs until well beaten.
- 8
Gradually pour the warm dulce de leche mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
Tip: Pour the mixture into the cooled pastry shell.
- 9
Bake the tart for 25-30 minutes, or until the edges are set and the center is still slightly jiggly.
Tip: Allow the tart to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
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