Dulce de Leche Custard Tart

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

   Tip: Line a baking sheet with parchment paper.

2. 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. 3

   Prick the bottom of the pastry with a fork to prevent it from bubbling during baking.

4. 4

   Line the pastry with parchment paper and fill with pie weights or dried beans.

   Tip: Bake for 15 minutes.

5. 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. 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. 7

   In a separate bowl, whisk together the eggs until well beaten.

8. 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. 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.