My husband made this a couple weeks ago for a dinner party, and it was incredibly good. Not too sweet, this is chocolate perfection with an internal ribbon of salted caramel. An ideal dessert! This recipe is a keeper, even if it is a bit involved. It is the kind of recipe that’ll be easier the second time you do it.
I have a photo below of the dulce de leche on our grocery store shelf. My store puts in in the “international food” section.
We are not eating sugar a whole lot, so when we do, we might as well make it worth it! This is pure indulgence. Be sure to share it. It is very rich!
Dulce de Leche Chocolate Tart Recipe
6 TBSP salted butter, softened
¼ cup powdered sugar
1 large egg yolk
1 cup flour
1/3 cup Dutch-process or natural unsweetened cocoa powder
¼ tsp flaky sea salt
8 oz. bittersweet or semisweet chocolate, chopped
2 large eggs
1 ¼ cups whole milk
½ tsp vanilla extract
1 cup dulce de leche
Flaky sea salt to sprinkle over the tart
Whipped cream or vanilla ice cream
To prepare the crust:
Beat softened butter with powdered sugar in a bowl with mixer until smooth. Add the egg yolk and mix until fully combined. Be sure to scrape down the sides from time to time.
Whisk together the cocoa powder and flour in a small bowl. Add to the butter and mix until the dough just comes together.
Shape the dough into a flat disk and wrap in plastic. Let it rest for 30 minutes at room temperature.
Press the dough into a 9-inch tart pan (one that has a removable bottom). Get the bottom as flat as you can and press some of the dough up the sides of the pan to the rim.
Sprinkle the salt on the bottom of the dough and press it in. Line the crust with foil and chill the pan in the freezer for 30 minutes (or in the refrigerator for at least a couple of hours if you want to do this step ahead of time).
Preheat the oven at 400˚ F. Cover the lined crust with beans or a layer of pie weights. Bake for 15 minutes.
Remove the foil and beans or pie weights. Bake for 5 more minutes. The tart shell should feel set.
Remove from the oven and decrease temperature to 300˚ F.
While the crust is in the oven, prepare the chocolate filling:
Melt the chocolate in a double boiler (do not use a microwave, it might burn the chocolate). When completely melted, remove from the heat and set a fine strainer over the top.
Heat the milk in a medium saucepan until it just begins to steam. Whisk the eggs in a bowl and then gradually whisk in the warm milk.
Return the egg and milk mixture to the saucepan and cook over medium heat, stirring and scraping the sides constantly, for about 3 minutes. (It may separate. If so, just remove from the stove and whisk briskly).
Pour the custard through the strainer into the chocolate. Mix in the vanilla until smooth.
Carefully spread the dulce de leche over the bottom of the baked crust. Be gentle. The crust is delicate. You can warm up the dulce de leche in a saucepan to make it easier to spread. Or pour it into the warm tart shell and let it sit a minute to soften it.
Line a baking sheet with foil and set the tart on it. Finally pour the chocolate custard on top of the dulce de leche. Carefully smooth over the top, and sprinkle the sea salt over the top.
Bake for 20 minutes. Turn heat off and leave the tart in the oven with the door closed for 25 more minutes until it is set and doesn’t jiggle.
Remove from the oven and let cool. Serve with whipped cream or vanilla ice cream if desired.