A beautiful chocolate dulce de leche tart from blogger (and former chef) David Lebovitz.
Cuisine: American, French
Keyword: Pies, Tart
Author: Eva Bakes
1cup (140 grams)all-purpose flour
1/3cup (35 grams)unsweetened cocoa powder
6Tablespoons (3 ounces/85 grams)salted butter, room temperature
1/4cup (35 grams)powdered sugar
1large egg yolk
1/4teaspoonfleur de sel or other flaky sea salt
8ounces (230 grams)bittersweet or semisweet chocolate, chopped
1 and 1/4cups (310 ml)whole milk
1/2teaspoonvanilla extractor 1 teaspoon dark rum
1cup (240 grams)dulce de leche
Flaky sea saltfor sprinkling over the tart
Make the crust
In a small bowl, whisk together the flour and the cocoa powder and set aside. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter and powdered sugar on low speed until just incorporated. Add the egg yolk and mix until fully incorporated. Add the dry ingredients and mix until everything comes together. Fold the dough into a flat disc, cover in plastic wrap and allow it to rest for at least 30 minutes at room temperature.
After the dough has rested, press it into a tart pan (preferably one with a removable bottom). Use your fingertips if needed to press the dough up the sides of the pan. Make sure you have a flat, even surface. Sprinkle the sea salt over the top and put it in your freezer for 30 minutes.
Preheat your oven to 400°F (200°C). Cover the crust with aluminum foil and add pie weights or dried beans. Bake the crust for 15 minutes, remove the foil and pie weights, and then bake for an additional 5 minutes. Remove the crust from the oven and decrease your oven temperature to 300°F (150°C).
Make the filling
While the crust is baking, make the filling. Melt the chocolate in a bowl either over a double boiler or very carefully in a microwave (I used my microwave and heated in 30 second bursts). Set a mesh strainer over the top of the bowl.
In a small bowl, whisk the eggs. In a small saucepan, heat the milk over medium heat. Slowly add about a cup of the milk into the eggs and keep whisking until the mixture is uniform. While you are continuously whisking, gently pour the egg mixture back into the saucepan with the remaining milk. Keep whisking until the mixture thickens - almost to the consistency of pudding. Pour this into the strainer.
Mix the custard and the melted chocolate until smooth and free of lumps. Add the vanilla until well incorporated.
Spread the dulce de leche over the pre-baked crust and smooth the top with a spatula. Add on the chocolate custard and and spread evenly (note that lumps will not even out in the oven so be sure to really smooth out the top). Sprinkle additional sea salt over the top and bake in your preheated oven for 20 minutes. Turn the oven off but keep the door closed (with the tart inside the oven) for an additional 45 minutes to set.
Remove the tart from the oven and allow to cool before serving. Garnish with whipped cream, ice cream, chocolate or caramel sauce to your liking.
Any leftovers should be covered and is best stored at room temperature and will keep for several days. If storing in the refrigerator, you will want to let the tart come back to room temperature so the dulce de leche isn't too hard.Source: My Paris Kitchen by David Lebovitz