Chocolate dark as midnight. Caramel sauce – toffee-like with just a suggestion of burnt sugar. A superb marriage of flavours. CHOCOLATE AND SALTED DULCE DE LECHE TART is a very indulgent and very very French dessert. One sees it on the menu of discerning French restaurants. One adores eating it. But faced with the complex demands of making the perfect crust, the silky smooth chocolate filling and the smoky rich caramel sauce the perfect hostess pops into her favourite patisserie and picks up this tart.
This recipe takes the tears and pressure out of putting this dessert together and you can do it in about twenty minutes. It is an uncomplicated recipe.
Chop up some roasted nuts, chocolate and oat digestive biscuits in the food processor. Mix it with melted butter and press it into a loose-bottomed tart tin(a must). The can of dulce de leche is opened and two-thirds of it are poured over the chilled crust. Use the rest of the dulce de leche and pour it over cake or ice cream. Chocolate and cream are stirred together to make an unbelievably smooth and creamy sauce. Pour this over the dulce de leche and tuck the tart into the fridge to chill. Sprinkle the top of the pie with the finest flakiest sea salt in your pantry. Malden salt would be absolutely perfect.
Keep the tart refrigerated until you are ready to serve it. Cut narrow slices (it is incredibly rich) and quickly slide the tart onto the plate. The dulce de leche will immediately slip out of the cut tart to form a fantastic sauce.
If you are an enterprising cook you could turn this into your own personal production by making the oat digestive biscuits and caramel sauce yourself. Uncomplicated CHOCOLATE AND SALTED DULCE DE LECHE TART’s recipe awaits you in the kitchen of MRS.BUTTERFINGERS.