Salted chocolate and dulce de leche tart
- May 2015
- Serves 10-12
- Hands-on time 45 min, oven time 25 min, plus chilling
With a milk chocolate ganache, hidden dulce de leche layer and a smattering of sea salt, this might just be the ultimate chocolate tart recipe.
Fancy something fruitier? Check out our chocolate and cherry tart.
- 26.8g (16.2g saturated)
- 60.4g (42.7g sugars)
For the pastry
- 3 large free-range egg yolks
- 85g unsalted butter, softened slightly, cut into chunks
- 70g caster sugar
- 170g plain flour, plus extra for dusting
For the filling
- 450g dulce de leche (see Know-how)
- 400g milk chocolate (around 37 per cent cocoa solids – we used Montezuma’s Smooth), in pieces
- 150ml double cream, plus an extra splash (optional)
- Knob of butter
- ½ tsp sea salt flakes, plus extra to scatter
You’ll also need
- 23cm x 5cm deep loose-bottomed, fluted tart tin
- For the pastry, whizz the egg yolks and butter in a food processor until combined and smooth. Add the caster sugar and pulse to combine, then pulse through the flour with a pinch of salt until it starts to come together in clumps. If you don’t have a food processor, follow the method above, beating with a wooden spoon in a large mixing bowl.
- Tip the dough out onto a lightly floured surface and knead briefly – just enough to bring it together into a smooth, pliable dough. Form into a thick disc, wrap in cling film and chill in the fridge for 1 hour.
- Once the pastry has chilled, heat the oven to 190°C/170°C fan/gas 5. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Carefully roll it loosely around the rolling pin, then unroll into a 23cm x 5cm deep, loose- bottomed, fluted tart tin. Use a small ball of the pastry to push the pastry case right into the edges and up the sides, so you have sharp corners, then roll the excess off the top with the rolling pin. Chill the tart case in the fridge for 30 minutes or in the freezer for 10 minutes.
- Line the tart case with baking paper/foil and fill with baking beans/rice. Put on a baking sheet and bake in the oven for 20 minutes, then remove the paper/foil and beans/rice and return to the oven for 5 more minutes until completely sandy coloured and dry with no grey patches of uncooked pastry.
- Remove the tart case from the oven and leave to cool in the tin. Once completely cool, pour or spoon in the dulce de leche and smooth into an even layer. Return the pastry case to the freezer or fridge while you make the chocolate filling.
- Put the chocolate, double cream, butter and sea salt into a large heatproof bowl set over a pan of very gently simmering water (don’t let the water touch the bowl). Melt slowly, giving a gentle stir now and then, until smooth and combined. If it starts to look greasy, pour in an extra splash of cream and give it a vigorous stir with a whisk until it comes together again. Remove from the heat and leave to cool to just above room temperature, covered with a layer of cling film touching the surface.
- Remove the tart from the freezer/fridge and pour over the chocolate filling, smoothing the top if necessary. Sprinkle a little more sea salt over the top, then chill until completely set. Take out of the fridge one hour before serving. Slice with a hot, dry knife and serve.
Make the pastry case a day in advance and keep chilled, well wrapped in cling film. The finished tart will happily sit in the fridge for a day or so and the pastry will stay surprisingly crisp. Bring to room temperature to serve.
Dulce de leche is made from sweetened milk that’s slowly cooked and reduced to give a toffeeish, caramel-like flavour and pale brown colour. If you can’t find it, use Carnation caramel.
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