Dulce de Leche Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a baking sheet for easy cleanup.

2. 2

   In a large mixing bowl, combine flour, cold butter, and salt. Mix until the mixture resembles coarse breadcrumbs.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

3. 3

   Gradually add granulated sugar and brown sugar to the bowl. Mix until well combined.

   Tip: Use a rubber spatula to scrape down the sides of the bowl.

4. 4

   In a separate bowl, whisk together eggs and vanilla extract.

   Tip: Make sure to break up the eggs well to avoid lumps.

5. 5

   Pour the egg mixture into the flour mixture and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

6. 6

   Roll out the dough to a thickness of 3mm. Transfer the dough to a 23cm tart pan with a removable bottom.

   Tip: Use a rolling pin to achieve an even thickness.

7. 7

   Prick the bottom of the crust with a fork to prevent it from bubbling up.

   Tip: Make sure to prick the entire crust to prevent it from becoming too thick.

8. 8

   Bake the crust for 15 minutes.

   Tip: Keep an eye on the crust to avoid overbrowning.

9. 9

   In a small saucepan, combine heavy cream and unsalted butter. Heat over medium heat until the butter has melted and the mixture is hot but not boiling.

   Tip: Stir constantly to prevent the mixture from boiling over.

10. 10

    Gradually add dulce de leche to the saucepan. Stir constantly until well combined and the mixture has thickened.

    Tip: Be careful not to burn the dulce de leche.