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Mini Bitter Chocolate Dolce De Leche Tart


As the weather is a little ropey for the weekend, I thought I would use my “cake time” to try something new.

I had some dolce de leche left over from making a batch of Millionaire Shortbread for a friends child’s birthday party. I had a browse around the internet to find some ideas, and stumbled over various chocolate tarts. Dolce de Leche is easy to get hold of these days - and so much easier than spending four hours watching a can of condensed milk simmer ;-p

I checked in the cupboard and had some 90% dark Belgian chocolate. Game on, time to get baking! The shortcrust pastry is the same recipe I always use, just with added cocoa powder.

I have to say, the tart is pretty awesome - but very very bitter and chocolaty. The strength of the chocolate makes these more suitable for eating as little cubes, whilst drinking an Americano as opposed to sitting down and eating half as desert! If you make this recipe, aim for 70% chocolate content.

I will make them again, and will blog my views on the revised recipe!

I served them with a little raspberry coulis - which really helped enhance the tart.

Chocolate Dolce Tart : Side Shot



Ingredients


for the mini bitter chocolate dolce de leche tart [makes 3] :

for the shortcrust pastry :
140 g plain flour
35 g icing sugar
35 g Green & Blacks Organic Chocolate Powder
85 g salted butter, straight from the fridge, chopped into cubes
1-2 tsp of cold water
pinch of crushed sea salt

for the filling :
115 g dark chocolate (I used 90%)
1 egg, at room temperature
160 ml milk
1/4 tsp vanilla extract
1/4 tsp dark rum
pinch of crushed sea salt

for the mini bitter chocolate dolce de leche tart [filing for 2] :

for the shortcrust pastry :
1) Add the flour, icing sugar and chocolate powder to the food processor and pulse till mixed.
2) Add the butter, and pulse until the mixture resembles breadcrumbs.
3) Add the egg yolk and pulse a couple of time.
4) Add the water, half a teaspoon at a time, pulse after each addition.
5) As the dough is just forming into one ball in the machine, stop pulsing the mix.
6) Turn out onto a lightly floured work surface and gently work into a ball using your hands.
7) Flatten to a disc, this will help later on, and wrap in cling film.
8) Leave to cool for 30 minutes in the fridge.
9) When ready to roll, lightly grease a couple of mini tart tins, with removable bases.
10) Halve the pastry, setting half aside. Halve again.
11) Lightly flour the work surface and roll the pastry out to 2-3 mm.
12) Place the tart tin on the cake, and square off the edges with a knife, creating a square of pastry.
13) Gently work the pastry into the tart tin. Use an off cut of pastry to help push the shortcrust into the edges.
14) Place on a baking tray, repeat for the second tart and place into the fridge for a further 30 minutes.
15) Preheat the oven to gas mark 4.
16) Pierce the pastry bases with a fork - this will help the bottoms from not rising.
17) Cover the pastry bases with a piece of foil and fill the tarts with rice/baking beans/lentils.
18) Cook for 16 minutes in the oven. Remove the baking beans and follow and return to the oven for a further 5-6 minutes. The pastry bases should just look set and going crisp.
19) Remove from the oven and trim the tarts using a sharp knife.
20) Pour in the dulce de leche, using a palette knife, or similar to create an even layer. Push the dulce de leche into the corners. The heat from the pastry should allow the dulche de leche to melt and spread evenly.
Be careful the pastry is delicate!

for the filling :
1) Cover a baking tray with foil.
2) Place a large pan of boiling water on a moderate heat.
3) Place a ceramic bowl on top of the large pan, ensuring the bottom does not touch the water.
4) Add the chocolate chunks and melt - stirring occasionally.
5) Once the chocolate has melted, set aside.
6) Gently warm the milk in a small saucepan, stirring continuously to stop the milk sticking to the bottom. When you see the first signs of steam, take off the heat.
2) In a small bowl whisk the egg.
3) Pour in the milk a little at a time, whisk continuously. Be careful to keep whisking otherwise you may get scrambled eggs!
4) Once you have added all the milk, return the liquid to the saucepan.
5) On a medium heat, keeping stirring with a spatula, for 2-3 minutes. As the custard mixture warms, it will begin to thicken. Once it has reached a custard consistency add to the melted chocolate.
6) Whisk together, add the vanilla and dark rum.
7) Pour into the prepared tart tins, and gently level the top with a palette knife. Sprinkle over a little crushed sea salt.
8) Place in oven and cook for 20 minutes.
9) Turn the oven off and leave the tarts in the oven for a further 20 minutes.
10) Leave to cool for 10 minutes on a wire rack.
11) Turn out the tarts, before the dulce de leche sets! Leave to cool completely.

I served the tart with
raspberry coulis.

Chocolate Dolce Tart : Add the Flour

Add the dry ingredients to the food processor

Chocolate Dolce Tart : Add the Butter Cubes

Add the cold butter cubes

Chocolate Dolce Tart :  Breadcrumbs

Pulse until resembling breadcrumbs

Chocolate Dolce Tart : Add the Egg Yolk

Add the egg yolk and pulse again

Chocolate Dolce Tart : Pastry Coming Together

Once the mixture is starting to come together, turn out onto a work surface

Chocolate Dolce Tart : Work into a Ball

Work the pastry to a ball, flatten, wrap and place in the fridge

Chocolate Dolce Tart : Prepare the Mini Tart Tins

Prepare the mini tart tins

Chocolate Dolce Tart : Halve the Pastry

Half the pastry and began to roll

Chocolate Dolce Tart : Square off the Pastry

Square off the pastry

Chocolate Dolce Tart : Tart Bases Ready

Tart bases prepared and ready for the fridge

Chocolate Dolce Tart : Fork the Bases

Fork the bases to stop them rising as they cook

Chocolate Dolce Tart : Line with Foil and Fill with Rice

Line the pastry with foil and fill with rice

Chocolate Dolce Tart : Melt the Chocolate

Melt the chocolate

Chocolate Dolce Tart : Whisk the Egg

Whisk the egg

Chocolate Dolce Tart : Whisk in the Heated Milk

Whisk the warmed milk into the eggs

Chocolate Dolce Tart : Trim the part cooked tarts

Trim off and neaten the part cooked tart bases

Chocolate Dolce Tart : Add the Dolce De Leche

Add the Dolce de Leche

Chocolate Dolce Tart : Mix the custard into the Chocolate

Mix the custard into the chocolate

Chocolate Dolce Tart : Add the Vanilla and Rum

Add the vanilla and rum and stir until smooth

Chocolate Dolce Tart : Add the Chocolate Custard

Add the chocolate custard mix on top

Chocolate Dolce Tart : Smooth and Sprinkle over Salt

Smooth and sprinkle over salt

Chocolate Dolce Tart : Leave to Cool

Leave to cool

Chocolate Dolce Tart : Remove from tin and Cool

Carefully remove from the tin and allow to cool completely

Chocolate Dolce Tart

Chocolate Dolce Tart

Chocolate Dolce Tart : Side Shot

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