Chocolate and Dulce de Leche Tart
Time: 1 – 1 ¼ hours
For the pastry:
- 100g Salted Butter – softened
- 60g Icing Sugar
- 1 tsp vanilla extract
- large egg yolk
- 160g Plain flour
For the filling: - 250g Dark chocolate
-260ml Double Cream
-Dulce de leche or salted caramel
(see recipe on previous post)
-Peanut brittle - crushed
-White chocolate - melted
20cm (8") flan ring greased
1 In a bowl cream together the butter, icing sugar, vanilla and egg yolk
2 Stir in the plain flour and bring together into a ball. Place back in the bowl, cover with a plate and pop into the fridge for 15 minutes. No need to wrap in cling film.
3 Preheat the oven to 160C fan 180C conventional.
4 On a lightly floured surface roll out the dough and line the flan ring. Bake blind by placing a sheet of greaseproof paper into the lined flan tin, ensuring all the pastry is covered. Fill with baking beans or rice. Bake in the oven for 20 minutes, remove the paper and the baking beans, return to the oven for another 5 minutes until the pastry case is cooked. It will firm up as it cools. Leave in the tin.
5 Place a generous layer of Dulce de leche or salted caramel in the base of the pastry case and pop into the fridge while you make the ganache.
6 Break all of the dark chocolate into a bowl. Gently heat the cream, either in the microwave or in a small saucepan until warm enough to melt the chocolate. DO NOT LET IT BOIL. Pour the warm cream over the chocolate and stir until the chocolate has melted and you have a smooth mixture. If all the chocolate has not melted put it back in the microwave for 5 second bursts until smooth. If you overheat the cream mixture you will not be able to get a smooth finish to the tart and the chocolate might burn.
7 Pour the chocolate mixture over the dulche de leche and gently tap to remove any air bubbles, chill overnight until firm.
8 When the chocolate is nice and firm decorate with melted white chocolate and crushed nut brittle.
You can make individual tarts and crumble on some crushed salted tortilla chips dusted with icing sugar for a change. If you are feeling a little spicy then add a little chilli to the warm cream.