I have been making this recipe for years now, it has minimal ingredients and is fairly easy to make, yet it seems so sophisticated when you serve it for dessert, maybe its the name?
Anyway, being in Argentina at the moment, I have started adding a little extra twist to it by placing a layer of ‘Dulce de Leche’ at the bottom of the chocolate mixture before cooking. This tart can afford the extra sweetness as it uses dark chocolate and there is no added sugar to the chocolate mixture. If you can not get a hold of Dulce de leche, nestle’s caramel or any other fairly thick caramel can be used in its place.
Sweetcrust Pastry (will make enough pastry for 2 x 24cm tarts)
- 500 grams flour
- 100 grams icing sugar
- 250 grams butter cut into cubes
- 1 teaspoon ground cinnamon (or if you prefer add lemon zest, orange or cocoa powder)
- 2 large eggs
- Splash of milk
1. In a large bowl place the flour, icing sugar and cinnamon.
2. Add the cubed butter to the flour mixture and with your hands rub the together until you get a fine breadcrumb like texture.
3. Add the eggs and milk and mix until a smooth dough.
4. Cover with plastic wrap and keep in the fridge for at least half an hour or until ready to use.
5. When ready to use divide the dough in two and roll out on a floured bench into a round disk about .5cm thick.
6. Place the pastry into your tart tin, add a layer of baking paper over top and either baking weights or rice to stop the pastry from bubbling and rising while cooking.
7. Bake for 15 minutes at 180 degrees celsius, remove the paper and weights and further bake for another 10 minutes or until lightly golden.
- 300grams of dulce de leche or other caramel
- 150ml cream
- 50ml milk
- 200 grams bittersweet or dark chocolate chopped
- 1 egg
1. Spread the dulce de leche into the bottom of your cooked tart pastry, you can even add more caramel if you want a thicker layer of caramel.
2. In a small saucepan place the cream and milk and bring to a boil.
3. As soon as the cream starts the boil turn off the heat and add the chopped chocolate.
4. Leave the chocolate sitting in the hot cream mixture for 5minutes and then whisk together until smooth and silky.
5. Finally whisk in the egg until smooth and glossy.
6. Pour the Chocolate mixture over the dulce de leche and slightly tap the sides to release any bubbles.
7. Bake at 150 degrees celsius for 15 to 18 minutes, the mixture should be set but not hard, if you cook it for too long you will be left with a big split or cracks in the chocolate.
8. Let the tart cool and store in the fridge until ready to eat, this is just as yummy a couple of days later, if you can wait that long.