Chocolate Caramel Tart

  • Servings : 6-8


For the dulce de leche:

1 ((395 gms.) can sweetend
condensed milk, label removed

For the shortcrust pastry:

1 ½ cups Baron All Purpose Flour
¼ cocoa powder
1 cup Magnolia Butterlicious, softened
¼ cup water

For the filling:

225 gms. Bittersweet chocolate
3 pcs. Eggs
½ cup Magnolia Purefresh Natural Cow’s Milk
½ cup cream



Step 1

To prepare the dulce de leche: Place the can of condensed milk in a pressure cooker. Cook for 45 minutes. Wait for the pressure to subside to zero before opening the lid of the pressure cooker. Open the condensed milk and set to cool. When cool, cook condensed mlk in a nonstick pan in low to medium heat until thickened. Stir occasionally to prevent burning.

Step 2

To prepare the shortcrust: Combine all ingredients in a food processor and blend until smooth. Set aside and chill for about two hours. Roll the shortcrust dough into a loose bottomed tart pan then line with baking paper on top, cover with baking weights or uncooked rice. Blind bake the crust for 10 minutes at 350°F. To prepare the filling: Melt the chocolate in a double boiler; set aside. In another pot, combine the milk and cream and bring to a scald, then combine with the melted chocolate. Slowly temper the eggs into the chocolate mixture. To assemble: Spread the dulce de leche filling in the shortcrust pastry then top with the chocolate filling. Bake for 25 minutes at 325°F. Sprinkle with powdered sugar or top with whipped cream before serving.

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