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Wholewheat crust dulce de leche n chocolate tart
Prep Time
10 mins
Cook Time
15 mins

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

Servings: 8 portions
Author: Gaspar Carreira
  • 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
  • 2 cups sugar free dulce de leche 700g
  • 150 g dark chocolate 80% cacao
  • sea salt flakes optional but recommended
  1. 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.

  2. 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

  3. 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.

  4. Keep in the refrigerator and enjoy!