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    Serena Lissy » Recipes » Recipes

    Published: Aug 24, 2014 · Modified: Mar 24, 2022 by serena · This post may contain affiliate links.

    Nailed It! Chocolate Dulce de Leche Tart

    Jump to Recipe - Print Recipe

    This Chocolate Dulce de Leche Tart is the first recipe of a weekly "Nailed It" or "Failed It" challenge. After seeing other articles of baking projects gone wrong, I knew this idea would make a great blog series!

    Chocolate Dulce de Leche Tart

    Seeing photos from those projects gone wrong brought tears to my eyes from laughing so hard! It reminded me of my time in pastry school and all the things that went wrong when learning different techniques I had never tried before. 

    For this challenge I decided to use the same cookbook from week to week. I wanted a cookbook that would be friendly for most home cooks, meaning that most people would have access to the ingredients and the specialty bakeware. I settled on this“Bachour" by Pastry Chef, Antonio Bachour. Bachour is currently the Pastry Chef of the St. Regis Bal Harbour Resort in Florida. He is well known for his pastry art and delicious recipes.

    His recipe book, "Bachour", has about fifty-five recipes which is perfect for a weekly series. This book is designed for professional chefs, so I modified these recipes slightly for an average home cook. The goal is to create the recipe and still present them as beautifully as in the book.

    Chocolate Dulce de Leche Tart

    For this first challenge I definitely“Nailed It”on Bachour’s Chocolate Dulce de Leche Tart. These easy chocolate tarts have a gooey Dulce de Leche filling topped with a creamy layer of chocolate neatly nestled in a chocolate flavored tart. The recipe's not difficult to make; all it takes is good quality chocolate and heavy cream and milk. You probably have most of the ingredients in your refrigerator or pantry already.

    I love a good tart, and I really feel like it's something that everyone should try. You know what I'm talking about? That rich chocolate flavor is just perfect with the crispy crust - not to mention the gooey goodness inside.

    Ingredients For the Dark Chocolate Tart

    Chocolate Dulce De Leche Tart Ingredients
    • Butter: Make sure to use unsalted butter. We want to be the ones to determine the amount of salt in the recipe.
    • Sugar
    • Pinch of Salt
    • Eggs
    • All purpose flour
    • Cocoa Powder: Make sure to use a great quality cocoa powder.
    • Baking Powder
    • Can of Sweetened Condensed Milk
    • Milk: Use whole milk.
    • Heavy whipping cream
    • 64% and 70% Chocolate
    Process Collage for Chocolate Dulce De Leche Tart

    Tips to Make the Tart Dough

    The biggest challenge I encountered was with the tart dough. The recipes called for a 3”in. ring mold. A 3" ring mold isn’t common to have in a general home kitchen, so I tried this recipe a few times with a standard 3" tart pan. Most of the molds were standard fluted molds which worked perfectly for the recipe. Silicone baking tart pans are another option that could work with the right size. You want to make sure the mold is deep enough to allow room for the filling. For my final attempt, I went with the 3” ring molds for the presentation of the final tarts. 

    The original recipe yielded 24 servings. I scaled down the recipe to make 6 Chocolate Dulce de Leche Tarts. I made a few minor modifications to the recipe to adjust for the reduction of some key ingredients. Overall, it was an easy chocolate tart recipe!

    This recipe has a lot of waiting and cooling going on. So you definitely want to plan your time if you are looking to make this for a special occasion. If I needed this for Saturday, I’d plan to make this on Friday and then on Saturday you need to take it out of the refrigerator about 20 minutes before you want to eat it.

    Steps to Make The Tart Dough

    1. In your stand mixer, cream the butter, sugar and salt.
    2. Slowly add the eggs, be sure to scrape down the sides
    3. In a separate bowl, sift together the flour, cocoa powder, and baking powder. Slowly add to the butter mixture.
    4. Don’t overmix the dough. Remove from the mixer, flatten into a disk, wrap in plastic and chill the  dough for at least 3 hours in the refrigerator.
    5. Once cool, roll the dough out, and line your tart pan or ring molds. And put back in the refrigerator to cool for another hour.
    6. Remove from the refrigerator and bake. Let these cool for about an hour before filling with the dulce de leche and chocolate.

    The Chocolate Filling

    For the chocolate filling, I always advise people to use the best chocolate you can. It truly can make a difference in the flavor. I use Valhrona for almost all of my chocolate needs. Don’t use chocolate chips for this recipe. Head to the market and find the best chocolate bar your budget allows. Trust me on this one, you won’t regret it.

    This recipe calls for 64% and 70% chocolate. The percentage tells me the cacao content. This is the weight of the bar that comes from cocoa butter and cocoa liquor. Which combined is cocoa mass. For example, if we are using 64% chocolate, then 36% percent of the chocolate comes from non-chocolate items like cane sugar, milk powder, and vanilla. Most chocolate bars will tell you the percentage of chocolate on the wrapper right on the front label. Anything above 60% would make a great chocolate filling for this recipe.

    What is Dulce de Leche?

    Dulce de Leche is a South American confection made by heating a can of sweetened condensed milk into a creamy caramel sauce. Condensed milk has a higher sugar content, so when the can is heated it turns into a thick, sweet caramel like sauce. It’s easier to make than caramel and the texture is just right for the filling in these tarts. You’ll see how perfectly it pairs with the chocolate flavors!

    Decorating the Chocolate Tart

    For the decorative top, you could easily use a piece of chocolate from your favorite local candy maker. For my decorative toppings, I tempered chocolate and cut it into squares. I used leftover Dulce de Leche to secure the chocolate square to the top of the tart. I topped it off with a drop of Dulce de Leche and a few pieces of sea salt.

    Chocolate Dulce De Leche Tarts on Table

     Expert Tips:

    • Use high quality bittersweet chocolate. Scharffen Berger or Valhrona would be a great ingredient for this recipe.
    • There are many ways to decorate this chocolate tart. You could go with the method we used, or if that just seems like too much, you could easily serve without a topping or fruit could be a nice addition. Even a simple scoop of whipped cream would be nice.
    • Remove the tart from the refrigerator 15-20 minutes prior to serving.
    • To cut the tart: Dip your knife in hot water, wipe it off to dry, and then cut the tart. Wipe the knife clean between cuts and keep dipping into hot water as it cools.
    Chocolate Tart Comparison

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    Chocolate Dulce De Leche Tart

    Chocolate Dulce de Leche Tart

    This decadent tart features dulce de leche topped with a rich chocolate filling. If you're looking for an easy recipe to fulfill your chocolate cravings with a French flair then this is just for you.
    5 from 17 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American, French
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 5 hours hours 30 minutes minutes
    Servings: 6 Tarts
    Calories: 537kcal
    Author: Serena

    Ingredients

    Dulce De Leche

    • 1 can condensed milk

    Tart Crust

    • 1 ⅓ oz butter
    • 2 ½ tablespoon sugar
    • pinch of salt
    • ½ large egg
    • ½ cup all purpose flour
    • 2 tablespoon cocoa powder
    • ½ teaspoon baking powder

    The Chocolate Filling

    • 3 ½ oz milk
    • 7 oz heavy whipping cream
    • 3 ½ oz sugar
    • 1 egg yolk
    • 1 ½ large egg
    • 6 oz 64% chocolate chopped
    • 3 oz 70% chocolate chopped

    Instructions

    For the Dulce de Leche

    • Take the label off the can of sweetened condensed milk and place the can into a large pot. Fill the pot with water until the water is about 1 inch above the top of the can.
    • Bring water to a simmer and continue to cook over low heat for about 4 hours. Continue to refill the water level as necessary.
    • Once done, set aside to cool.

    Tart Crust

    • Cream butter, sugar and salt in the bowl of a stand mixer.
    • Slowly add the eggs, scraping down sides of bowl as needed.
    • Sift flour, cocoa and baking powder and add to the butter mixture and beat lightly until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for at least 3 hours before rolling into ⅛-inch thickness.
    • Cut dough into rounds and place in 3-inch ring molds.
    • Preheat oven to 325°
    • Refrigerate the finished shells for an hour to let the dough rest, then bake for 20 minutes at 325° F.

    For the Chocolate Filling

    • Bring milk, cream and sugar to a scald in a medium sized pot.
    • Whisk yolks and eggs to combine in a small bowl.
    • Once the milk is at a scald, pour it over the egg mixture to temper. Be sure to constantly be whisking this so you don’t scramble the eggs.
    • Stir and return the mixture to the pot to continue to cook over low heat until it reaches 160°F, stirring constantly.
    • Remove from heat, pour over the chocolate, and whisk until smooth. Chill.

    To assemble tart

    • Preheat oven to 300°F.
    • Fill half of each tart shell with dulce de leche and top with chocolate filling. Bake for 7 minutes.
    • Chill for about 2 hours once done baking.

      Notes

      Recipe Source: SerenaLissy.com
      This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
      All images and content are copyright protected. Do not use our images without prior permission.

      Nutrition

      Serving: 1Servi | Calories: 537kcal | Carbohydrates: 52g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 89mg | Potassium: 430mg | Fiber: 6g | Sugar: 34g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 6mg
      Tried this Recipe? Pin it Today!Mention @SerenaLissy or tag #serenalissy!

      Here are a few of our best chocolate recipes and tips:

      • A Baker’s Guide to Chocolate
      • Caramel Apple Chocolate Mousse Cake
      • Raspberry Mousse Chocolate Cheesecake

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      Reader Interactions

      Comments

      1. William Brockman says

        August 06, 2018 at 11:48 pm

        do you need to weigh the dough before baking to form the shape of the tart shell?

        Reply
        • serena says

          August 20, 2018 at 6:24 am

          For the shell it's important to roll the dough to the correct thickness. Once you have that you are good

          Reply
      2. Maria | Real Life Dinner says

        December 13, 2014 at 8:37 pm

        Um, YUMMY! That looks AMAZING!!!

        Reply
        • serena says

          December 14, 2014 at 8:11 am

          Thanks Maria! It was DELISH, and pretty simple to make

          Reply
      3. Melissa Lombard says

        August 26, 2014 at 9:24 am

        They both look too amazing to eat! {Well, let's be real - nothing with the words chocolate, dulce de leche, and tart could possibly look too amazing to eat!} But I agree, this one absolutely makes it into the "Nailed It" category! Great work!

        Reply
        • serena says

          August 26, 2014 at 10:25 am

          Thanks Melissa!

          Reply
      4. antonio bachour says

        August 25, 2014 at 8:58 pm

        thank you so much! wow your tart look better than mine!

        Antonio

        Reply
        • serena says

          August 26, 2014 at 8:37 am

          Thanks so much Chef Bachour. Looking forward to your next book, I have no doubt it will be as beautiful and creative as this one.

          Reply

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