Dulce de Leche Chocolate Tart
I recently learned a valuable lesson in baking.
Evaporated milk is in fact not the same as condensed milk. Who would have thought.
I'm sure I am the only one (and my dad) who did not realize this. But, I had never baked or used either of them before, so how was I supposed to know? Read the label? Pfft.
I initially wanted to try making homemade Dulce de Leche. Which you might have guessed didn't work out, due to the fact that I tried using evaporated milk. Personal tip: don't do that.
If you already happen to know the difference between the two, you can use this tutorial here, to make your own homemade Dulce de Leche!
Dulce de Leche Chocolate Tart
Makes one, 9" round tart
1 1/4 cups a.p flour
1/3 cup cocoa
1/2 tsp salt
1/4 tsp baking soda
8 tbsp butter
1/2 cup icing sugar
1/4 cup brown sugar
2 egg yolks
In a medium bowl, whisk the flour, cocoa, baking soda and salt together. Set aside. In a food processor blend the butter, icing sugar and brown sugar until smooth.Add the dry ingredients and pulse to combine. Lastly, add the egg yolks one at a time and blend together, scraping down the sides of the food processor in between each addition. Once combined, place the dough on plastic wrap and form into a disk. Wrap it up and refrigerate for 1 hour.
Preheat the oven to 400 degrees. Once chilled, unwrap the dough and place it between two sheets of parchment paper. Roll it out so that it will fit the size of your 9" tart tin. The dough should be about 1/4" thick. Remove one side of the parchment paper and carefully flip it into the tart tin. Press the dough up against the sides and bottom and trim excess. Poke a few holes in the bottom of the crust. Line the tart with parchment paper and fill with baking beans or rice, this is called "blind baking". Place in the oven on a baking sheet and bake with the weights for 20 minutes. Then remove the weights and continue to bake until the crust sets, about 5 minutes more. Let the finished crust cool.
8 oz. bittersweet chocolate, chopped
1 tsp instant coffee
2/3 cup heavy cream
1/3 cup evaporated milk
1 tsp vanilla
3/4 cup dulce de leche
Place the chopped bittersweet chocolate and instant coffee in a medium heat proof bowl. In a small saucepan add the heavy cream and evaporated milk, let it simmer. Then, pour the hot cream over the chocolate and whisk together until smooth. Whisk in the eggs and vanilla. Set aside.
Preheat the oven to 325 degrees. When the crust has cooled, pour the dulce de leche into the shell, making an even coating along the bottom. Pour the chocolate filling over top and bake in the newly preheated oven for 25-30 minutes. The sides should be set, but slightly wobbly in the center. Let it cool completely. Right before serving, sprinkle with salt. Enjoy!
I really hope you try this recipe. It's for sure a keeper! But, don't make the same mistakes I did. Read the labels and don't listen to your father's theories about boiling milk until evaporated, thus condensing it. I was very doubtful but yet still fell for it.