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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Lightly grease and flour a springform tart tin.
For the base:
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.
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.
For the 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, 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.