Easy dulce de leche and chocolate tart

    4 hours 40 min

    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.

    Be the first to make this!

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)