dulce de leche tart

August 18th, 2009

Dulce de Leche Tart from Sugarlaws

I went to the dentist this week.

I know, I know, you were expecting a post on how wonderful this recipe is, how indulgent and delicious and special it was.  And it was.

But unfortunately, I won’t be making it again soon.  Because my dentist found two cavities in my poor little teeth.  TWO cavities.  As if I was in grade school.  As if I were some gross person who doesn’t brush their teeth (I do, I swear!).

So I am making some changes.  This time I will actually start to floss, which has been my New Year’s resolution every year since law school.  You know what it means when something is on your New Year’s resolution list multiple years in a row?  It’s not good, I will tell you that.

My teeth are probably also suffering due to the fact that I love to make dessert recipes that leave us with dozens of cookies, or entire cakes, for just me and Chad.  Which leads to 1) a lot of waste, and 2) a lot of temptation.  So I’m going to make an effort to scale back the portions of some of these recipes, although I’m not starting today.  You could make mini-tarts with these, but you’re better off inviting friends over to spread this wonderful treat around.

And I will give up all the 4 pm candy breaks at work, and the after-dinner trips for frozen yogurt, and whatever else I can think of before I give up delicious homemade desserts like this one.  Runny and, yes, indulgent and delicious, I can’t recommend this recipe enough.  Just brush your teeth after.

Dulce de Leche Tart from Sugarlaws

Dulce de Leche Tart Recipe


For crust:
1 1/3 cups all-purpose flour
2 tbsp sugar
1/8 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1 large egg
2 tbsp water

For filling:
2 cans sweetened condensed milk
1/3 cup chocolate chips
2 tbsp heavy cream


Poke two or three holes in the top of each of the cans of sweetened condensed milk, or open each lid halfway without peeling the lid back.  Place each can in a deep stock pot and fill the pot with water that comes 3/4 of the way up the can.  Simmer for 3 hours, making sure to add more water as the liquid cooks off.  Remove the cans from the water and allow to cool.

Meanwhile, preheat oven to 350 degrees.  Place flour, sugar, salt, butter, one egg, and water in a food processor. Pulse until blended into one large ball of dough.  Roll dough out on a floured surface, into an approximately 12″ circle. Roll the dough up onto the pin and lay it on top of a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits into all the edges, particularly on the sides of the tart pan. Trim the excess dough from the edges of the pan.  Refrigerate the tart dough for 10 minutes.

Remove the tart from the refridgerator, and line the inside of the tart with aluminum foil. Place pie weights (or dried beans, or rice) in the foil, and bake for 30 minutes (the tart is easier to bake if you place the tart shell on a cookie sheet).

Remove the tart from the oven and remove the foil and pie weights. Return to the oven and continue to bake for another 10-15 minutes, or until the tart’s edges are is golden, but not browned. Place on a counter or table to cool the tart shell. 

Pour or spoon the dulce de leche into the tart shell.  Microwave the chocolate and heavy cream for 30 second to 1 minute, or until smooth when stirred.  Drizzle the chocolate onto the top of the tart, and serve.

Serves 8.

Dulce de Leche Tart from Sugarlaws

Tags: desserts · food

14 responses so far ↓

  • 1 Kristen // Aug 18, 2009 at 5:52 am

    I’m a friend who would love sharing in these desserts.  hint. hint.

  • 2 nita scot // Aug 18, 2009 at 7:39 am

    So sorry to hear about the cavities but this looks delicious. I have the same problem when making sweets but always try and take half to work so we won’t be too tempted in my house

  • 3 VeggieGirl // Aug 18, 2009 at 7:42 am

    I ADORE dulce de leche!! 

    Hang in there with the cavities though, dear Katy!!

  • 4 adele // Aug 18, 2009 at 7:50 am

    Sorry to hear your trip to the dentist wasn’t all smooth sailing. But the tart looks delectable!

  • 5 Sean // Aug 18, 2009 at 8:34 am

    Sorry to hear about the cavities! This tart looks amazing though. Definitely a bookmark!

  • 6 Carrie // Aug 18, 2009 at 9:01 am

    I don’t have a food processor – how do you recommend mixing the crust?  Also, would a springform pan work in place of the tart pan?  This looks so good – can’t wait to try it!

  • 7 Dips // Aug 18, 2009 at 5:54 pm

    Looks mouth-watering…adding to my to-do list right now !!

  • 8 patsyk // Aug 19, 2009 at 8:47 am

    looks like this dessert is worth the calories and a bit of extra brushing afterwards!

  • 9 Leslie // Aug 19, 2009 at 5:52 pm

    Dont let the mean old Dentist prevent you from making this again.
    Hmmmm..I have an idea, maybe us bakers can all pull out our teeth and get dentures and then we wont have to worry about cavities!!! lol

  • 10 Floost // Aug 20, 2009 at 12:00 pm

    Are you a professional journalist? You write very well.

  • 11 Brown // Aug 23, 2009 at 2:10 am

    I really like your blog and i respect your work. I’ll be a frequent visitor.

  • 12 Evelyn // Aug 30, 2009 at 3:37 am

    I’m a dentist living with two other dentist housemates and I love making sweet things too. Totally understand your dilemma, made even worse for me because I lecture people day in day out about the dangers of too much sugar. Love your blog!

  • 13 KelliSue // Oct 2, 2009 at 4:52 am

    I put the cans of sweetened condensed milk in my crockpot on the countertop to simmer away for three hours.  With the lid on there was no reason to worry about evaporating the water away, and no need to babysit the stove for three hours. That just isn’t going to happen in this house, with 5 children to play with and books to read and blogs to explore. Delish. Thanks for the recipe.

    http://www.kellikolz.blogspot.com KelliSue

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