This chocolate-truffle-inspired tart shows just how decadent simplicity can be. Dulce de Leche is a South American delicacy, made by cooking condensed milk into caramel -- its growing popularity means you can buy it at most stores these days. It's the perfect complement to the rich chocolate -- and the addition of flaked sea salt gives the whole thing balance and chef-like flair.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
2 hr 25 min
Prep:
30 min
Inactive:
1 hr
Cook:
55 min
Yield:
10 to 12 servings
Level:
Intermediate
Total:
2 hr 25 min
Prep:
30 min
Inactive:
1 hr
Cook:
55 min
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

Filling:

Special equipment: 9-inch fluted tart pan with removable bottom

Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl. Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.

Meanwhile, make the filling: Put the chocolate in a medium bowl. Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat. (Alternatively, heat the cream and milk in the microwave.) Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.

Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes.

Position a rack in the middle of the oven and preheat to 400 degrees F. Peel off a piece of parchment from the dough, then gently flip dough into tart pan, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges, if needed. Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).

Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more. Reduce oven temperature to 325 degrees F.

Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.

Serve. For a final flourish, sprinkle lightly with gray salt just before serving, if desired.

Busy Bakers' Tips:

- Make dough and freeze for up to a month ahead.

- Form, bake and freeze crust, tightly wrapped, for up to 1 week.

- Assemble and refrigerate up to 2 days, tightly wrapped.

Copyright 2007 Television Food Network, G.P. All rights reserved

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Chewy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Bittersweet Chocolate Ice Cream

Recipe courtesy of Food Network Kitchen

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

No-Bake Chocolate-Pretzel-Peanut Butter Squares

Recipe courtesy of Trisha Yearwood

Coconut Macaroons

Recipe courtesy of Ina Garten

Gluten-Free Fig-Walnut Biscotti with Maple Icing Drizzle

Recipe courtesy of Silvana Nardone

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.