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Salted Dulce de Leche Chocolate Tart

Salted Dulce de Leche Chocolate Tart
Makes:
8 to 10 servings
Prep Time:
25
minutes
Total Time:
155
minutes
Enjoy this Salted Dulce de Leche Chocolate Tart after a special meal with friends or your significant other. This tart combines the decadent, yet simple, flavors of dark chocolate, caramel and sea salt and is surprisingly easy to make.

In this recipe:


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Ingredients:

  • 2 large egg yolks
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into small pieces
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1/2 cup heavy cream
  • 1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet or Dark Chocolate Morsels
  • Flaky sea salt for sprinkling

Directions:

PREHEAT oven to 350° F.

WHISK together egg yolks, 1 tablespoon cream and vanilla extract in small bowl. Place flour, powdered sugar and salt in food processor; pulse one or two times. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add yolk mixture and process until mixture forms a ball. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.

UNWRAP and roll the dough between 2 lightly floured large sheets of parchment or wax paper to a 12-inch round. Transfer the dough into a 9-inch tart pan. Press into bottom and up side, trimming off excess. Line the shell with a piece of aluminum foil; fill with pie weights, dried beans or rice.

BAKE for 30 minutes or until pastry is set and the edges are golden. Carefully remove the foil and weights. Bake for an additional 10 minutes or until golden and cooked through. Transfer to a wire rack and cool completely.

SPOON dulce de leche into microwave-safe bowl. Heat for a few seconds at a time just until warm; stir. Carefully spoon dulce de leche into tart shell, spreading evenly.

PLACE morsels in medium bowl. Heat ½ cup cream in a small saucepan until bubbles appear around the edge (alternately, heat in medium, microwave-safe bowl until hot). Remove from heat; pour over morsels. Let stand for 5 minutes or until melted. Whisk until smooth. Pour over dulce de leche; spread with offset spatula. Dust with a little flaky sea salt. Refrigerate for 1 hour or until set. Remove side of tart pan and transfer the tart to a serving plate. Cut into wedges.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 560
  • Calories from Fat: 280
  • Total Fat: 31g (47% of DV)
  • Saturated Fat: 19g (95% of DV)
  • Cholesterol: 115mg (39% of DV)
  • Sodium: 510mg (21% of DV)
  • Carbohydrates: 66g (22% of DV)
  • Dietary Fiber: 3g (10% of DV)
  • Sugars: 49g
  • Protein: 9g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Salted Dulce de Leche Chocolate Tart

Ingredients

  • 2 large egg yolks
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup chilled unsalted butter, cut into small pieces
  • 1 can (13.4 ounces) NESTLÉ LA LECHERA Dulce de Leche
  • 1/2 cup heavy cream
  • 1 cup (6 ounces) NESTLÉ TOLL HOUSE Semi-Sweet or Dark Chocolate Morsels
  • Flaky sea salt for sprinkling

 

Directions

PREHEAT oven to 350° F.

WHISK together egg yolks, 1 tablespoon cream and vanilla extract in small bowl. Place flour, powdered sugar and salt in food processor; pulse one or two times. Add butter; pulse until mixture resembles coarse crumbs. With processor running, add yolk mixture and process until mixture forms a ball. Shape into a disk and cover with plastic wrap. Refrigerate for 30 minutes.

UNWRAP and roll the dough between 2 lightly floured large sheets of parchment or wax paper to a 12-inch round. Transfer the dough into a 9-inch tart pan. Press into bottom and up side, trimming off excess. Line the shell with a piece of aluminum foil; fill with pie weights, dried beans or rice.

BAKE for 30 minutes or until pastry is set and the edges are golden. Carefully remove the foil and weights. Bake for an additional 10 minutes or until golden and cooked through. Transfer to a wire rack and cool completely.

SPOON dulce de leche into microwave-safe bowl. Heat for a few seconds at a time just until warm; stir. Carefully spoon dulce de leche into tart shell, spreading evenly.

PLACE morsels in medium bowl. Heat ½ cup cream in a small saucepan until bubbles appear around the edge (alternately, heat in medium, microwave-safe bowl until hot). Remove from heat; pour over morsels. Let stand for 5 minutes or until melted. Whisk until smooth. Pour over dulce de leche; spread with offset spatula. Dust with a little flaky sea salt. Refrigerate for 1 hour or until set. Remove side of tart pan and transfer the tart to a serving plate. Cut into wedges.

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