Easy dulce de leche and chocolate tart

Easy dulce de leche and chocolate tart


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About this recipe: 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.


Serves: 8 

  • For the base
  • 100g butter, at room temperature
  • 50g caster sugar
  • 150g plain flour
  • For the filling
  • 500g dulce de leche (thick version)
  • 200g dark chocolate, chopped

Prep:25min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr40min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease and flour a springform tart tin.
  2. For the base:

  3. In a bowl, whisk butter with sugar until well mixed in. Add sifted flour and mix with a wooden spoon until a dough ball is formed. Wrap tightly with cling film and chill in the fridge for at least 15 minutes.
  4. Roll the dough out over a lightly floured work surface and cover base and sides of springform tin. Prick base with a fork.
  5. Bake in preheated oven for 15 minutes or until slightly golden. Remove and let it cool completely.
  6. For the filling:

  7. Fill tart base with a generous layer of dulce de leche. Chill in the fridge for another 15 minutes.
  8. 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, I would recommend using a very thick dulce de leche (what we usually call "baking dulce de leche"). If making dulce de leche out of sweet condensed milk, cook it for extra 30 minutes for a thicker consistency.

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