This post is also available in: Español
Jump to recipeIt’s amazing how well two flavors can combine. Strawberry and white chocolate. Cinnamon and coffee. Orange with dark chocolate. And the dulce de leche with the chocolate. The last one is really hard to beat, it is honestly a glorious combination. Ideal for cakes, pies, muffins, desserts, ice cream, it is good on absolutely everything! I could even eat a chocolate bar with dulce de leche straight from the jar! Haha
This tart consists of 3 layers. The base, made of whole wheat flour, the filling, of sugar-free dulce de leche, and dark chocolate with a touch of sea salt on top. The sweet of the filling and the bitterness of the chocolate contrast and combine very well, they complement each other together with the salt, which enhances the flavors, and the base is really tasty, with a good texture, firm, it does not fall apart when cut but it disintegrates in the mouth.
It is a very simple recipe to make. It takes less than 20 minutes to make the dough, cook it, fill it and bathe it with the chocolate. It is a very easy dessert, very decadent, that everyone who tries it loves it. Perfect for snack or for dessert. With a rich coffee it goes very well!!!
Regarding the dulce de leche, I recommend one without sugar, in order to maintain a decadent but healthy recipe. Like chocolate, I recommend using one that’s 80% cacao or higher. And finally, use a fine whole wheat flour, such as for pastry, to achieve a perfect base.
As always, thank you very much for reading the post, if you try the recipe do not forget to write me on Instagram to @ gaspar.carreira or send me an email to gasparcareira@gmail.com telling me how it came out and sending me a photo, it makes me happy to see your remakes and listen to your reviews!
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Wholewheat crust dulce de leche n chocolate tart
Whole wheat base, sugar free dulce de leche and dark chocolate with a touch of sea salt that enhances the flavors. Very easy to do and really bomb
Ingredients
Crust
- 3 cups fine wholewheat flour 330g
- 1/3 cup coconut or muscovado sugar 50g
- 2 large eggs
- 1/3 cup sunflower oil 80ml
- 1/4 cup cold water 60ml
- 1/4 tsp sea salt
Filling
- 2 cups sugar free dulce de leche 700g
- 150 g dark chocolate 80% cacao
- sea salt flakes optional but recommended
Instructions
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Preheat the oven to 190°C (390°F). Line a 24cm (10 inches) diameter tart pan with parchment paper. In a large bowl mix the dry ingredients of the base, add the wet ingredients and mix until you get a smooth, homogeneous and malleable dough.
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Roll out the dough on a floured surface to a thickness of 0.4 cm (1/4"). Put the dough in the mold, pierce the entire base, add weight to it (beans in aluminum foil for example, to prevent it from puffing) and bake for 18-20 minutes until golden brown and separates from the edges. Let cool
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Melt the chocolate in a double boiler or in the microwave, taking care that it does not burn. Fill the base with the sugar-free dulce de leche, and top with the melted chocolate. Cool until hard and garnish with sea salt flakes.
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Keep in the refrigerator and enjoy!
This post is also available in: Español
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