I’m celebrating #NationalPieDay this year with this Dulce de Leche Chocolate Tart! Smooth, rich Dulce de Leche, poured into a buttery chocolate shortbread crust, topped with creamy chocolate ganache. Does it get any better?
How is the Dulce De Leche Made?
This version is made with Eagle Brand condensed milk.
Open a can of the condensed milk and pour it into a ceramic baking pan, like a bread shaped pan or something similar. Sit the bread pan into a larger baking pan and fill that pan with water creating a water bath. A method used to make a cheesecake as well.
Bake the condensed milk for 3-4 hours at 425 degrees, stirring as it bakes ever 1/2 hour or so until it’s rich, thick and creamy.
What type of tart is used?
For this recipe, I used a chocolate shortbread type of crust. You can also use a vanilla version within adding the cocoa powder, a typical pie crust, or even a graham cracker crust would work too. All of these would be delicious.
Pulse all of the ingredients for the shortbread dough in a food processor. You can use a spoon by hand, but a food processor is just easier.
Roll out the dough and place it in a tart pan with a removable bottom, if possible. It makes it easier to cut the slices and take them out. Bake the tart shell for about 20 minutes. Then cool and set aside.
How is the tart put together?
This tart is so simple to make. Once the Dulce de Leche is made and refrigerated, spoon it into the tart shell.
Then, make the ganache. Place chocolate chips in a bowl. Set aside. Heat heavy cream until it’s steaming and right before it starts to boil. Pour over the chocolate chips and let the mixture sit for 1-2 minutes. Stir ganache with a spoon until smooth.
Pour the ganache on top of the Dulce de Leche. Smooth with a spoon, and garnish with sea salt, which makes a fuller chocolate flavor come up.
Enjoy!
Here are other great recipes with Dulce de leche:
Dulce de Leche Chocolate Tart
This delicious holiday tart is made with a shortbread crust, creamy dulce de leche and smooth chocolate ganache. the perfect holiday dessert!
Ingredients
Dulce de Leche
- 1 can Eagle Brand Milk condensed milk
Crust
- 1 1/2 cups all-purpose flour
- 1/3 cup powdered sugar
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup (1 stick) butter, cold
- 1 large egg yolk
- 2 tsp heavy cream
- 1/2 tsp vanilla extract
Ganache
- 1 cup good quality chocolate chips
- 1/2 cup heavy cream
Instructions
Dulce de Leche
- Pre-heat oven to 425 degrees. Pour condensed milk into a ceramic baking pan, like a bread shaped pan. Sit pan into a larger baking pan and fill that pan with water creating a water bath. Bake the condensed milk for 3-4 hours, stirring as it bakes ever 1/2 hour or so. Cool completely. Then refrigerate until cold.
Crust
- Place the flour, sugar, salt and cocoa powder in a food processor. Pulse in the butter, until the mixture resembles coarse meal. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough in plastic wrap, and chill for 1 hour.Preheat the oven to 375 degrees. Roll the dough out and press it into a 9-inch diameter tart pan. Trim away any excess. Bake the tart shell for 18 to 22 minutes, or until it begins to turn golden brown around the edges. Cool. Fill the tart with Dulce de leche. Pour chocolate ganache on top. Smooth the ganache so that it covers all of the caramel. Garnish with flaky sea salt.
Ganache
- Place chocolate chips in a bowl. Set aside. Heat heavy cream until it’s steaming and right before it starts to boil. Pour over the chocolate chips and let the mixture sit for 1-2 minutes. Stir ganache with a spoon until smooth.
