Dulce de Leche Galette
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Dulce de Leche Galette is a rustic pastry tart filled with rich dulce de leche, butter, eggs and cream. This French inspired dessert comes together in just 30 minutes of preparation, with a further 40 minutes of baking required. The result is a golden, slightly caramelised pastry case showcasing the sweet, creamy filling. This galette suits anyone looking for an elegant yet straightforward dessert to serve with tea or coffee.
Ella x
Ingredients
- 400 gall-purpose flour(for the pastry)
- 200 gcold unsalted butter(for the pastry)
- 400 ggranulated sugar(for the dulce de leche)
- 200 mlheavy cream(for the dulce de leche)
- 10 gsalt(for the pastry)
- 2large eggs
- 200 gdulce de leche
- 100 mlunsalted milk
- 1 mLvanilla extract
- 10 gbaking powder
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Tip: Make sure to grease the parchment paper with a small amount of butter to prevent the pastry from sticking.
- 2
In a large mixing bowl, combine the flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.
Tip: Be gentle when mixing the dough to avoid developing the gluten.
- 3
Gradually pour in the heavy cream, stirring the mixture with a fork until the dough comes together in a ball.
- 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow it to chill and firm up.
- 5
On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 20 cm (8 inch) tart pan with a removable bottom.
Tip: Make sure to press the dough evenly into the corners of the tart pan.
- 6
In a medium saucepan, combine the granulated sugar, heavy cream, and vanilla extract. Place the saucepan over medium heat and cook, stirring occasionally, until the mixture turns a deep amber color and forms a smooth, creamy dulce de leche.
Tip: Be careful when stirring the mixture as it can burn easily.
- 7
Pour the dulce de leche into the pastry shell and smooth the top with a spatula.
Tip: Make sure to spread the dulce de leche evenly to avoid any gaps or bubbles.
- 8
Bake the galette for 25-30 minutes, or until the pastry is golden brown and the dulce de leche is bubbly.
Tip: Check the galette frequently during the last 10 minutes of baking to prevent overcooking.
- 9
Remove the galette from the oven and let it cool on a wire rack for at least 10 minutes before serving.
Tip: Be patient and let the galette cool completely before slicing and serving.
- 10
Dust the galette with confectioner's sugar before serving, if desired.
Tip: This adds a nice textural element and a touch of sweetness to the dish.
- 11
Serve the galette warm, garnished with whipped cream or ice cream if desired.
Tip: The warm galette is best served with a scoop of cold ice cream to balance the flavors.
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