This spectacular and delicate tart that is so common in Argentina is so easy to make, and your guests will love it! Serve this amazing tart with a scoop of ice cream and no one will be able to resist it.
2 people made this
100g butter, at room temperature
50g caster sugar
150g plain flour
500g dulce de leche (thick version)
200g dark chocolate, chopped
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Directions Preparation:25min › Cook:15min › Extra time:4hours › Ready in:4hours40min
Base: Preheat oven to 180 degrees C. Lightly grease and flour a springform tart tin.
In a bowl, whisk butter with sugar until well combined. Add sifted flour and mix with a wooden spoon until a dough ball is formed. Wrap tightly with plastic wrap and chill in the fridge for at least 15 minutes.
Roll the dough out over a lightly floured work surface and cover base and sides of springform tin. Prick base with a fork.
Bake in preheated oven for 15 minutes or until slightly golden. Remove and let it cool completely.
Filling: Fill tart base with a generous layer of dulce de leche. Chill in the fridge for another 15 minutes.
In the meantime, melt chopped chocolate in a double boiler or in a bowl over barely simmering water until completely melted, mixing with a wooden spoon. Remove from heat and let it sit and cool down a little bit, for a minute or so. Pour over tart and spread evenly to cover the whole tart.
Chill in the fridge for at least 3 hours before serving.
For a beautiful look and consistency, using a very thick dulce de leche (what is sometimes called "baking dulce de leche") is recommended. If making dulce de leche out of sweet condensed milk, cook it for extra 30 minutes for a thicker consistency.