Ingredients
You will need (for a 20cm tart):
For the pastry –
- 220g plain flour
- 120g butter (I used salted)
- Cold water
- 1 can dulce de leche
For the chocolate topping –
- 200g high cocoa chocolate
- 150ml double cream
- 25g salted butter
- Sea salt, I really like Cornish Sea Salt for this as I think it has a lovely clean flavour
I was so impressed with how my pastry case turned out I felt I needed to provide evidence that I had made it myself!
Method
Make the pastry by rubbing the butter into the flour until you have a breadcrumb texture then bring the mixture together into a dough using a little cold water.
Knead the dough lightly on a floured surface then roll out and line a 20cm tart tin.
Cut or roll off the excess and prick the base with a fork.
Line the pastry with some greaseproof paper and fill with baking beans.
Place into a preheated oven at 200C onto a hot baking tray. Bake for around 15 minutes or until almost dry then remove the baking beans and put back into the oven for another 5 minutes or until the case is golden brown and dry.
Leave to cool.
The next part of this millionaire’s tart is so satisfying to do; simply empty the entire can of dulce de leche onto the pastry case. Smooth it out with a knife then place in the fridge to cool.
While the pastry is in the fridge, make the chocolate ganache topping. Grate the chocolate into a bowl (I find it goes electrostatic and ends up everywhere so do mind out) and put to one side.
Heat the cream and butter together in a saucepan, stirring often, until just simmering then pour over the grated chocolate and stir it together until the chocolate has melted and it’s well combined.
Spoon the chocolate over the dulce de leche and then leave to cool.
Top the tart with some salt flakes.
My husband’s fav dessert is millionaire’s shortbread. We were just thinking of making a tart version of it. Yours look sooooo good!
I agree, why make something healthy when its once a while. I know better because I bake like once a blue moon. You have coined an impressive name for the tart and in return it is glittering in wonderful flavors.
Why is it necessary to grate the chocolate? (especially since it sounds tricky). Can’t you just melt it over a bowl of hot water and then add the butter and cream to it?
I think taking it in to work was dedication beyond the call of duty, btw. I would have scoffed the lot myself! 🙂
Oh boy. Chocolate tarts are always such an understated terrific way to end a meal.
Great looking crust! And great looking tart. This sounds fabulous! Thanks so much.
This looks so, so delicious. The bit of sea salt on the top really makes this extra special!
One of the best pastry cases I’ve seen, worthy of the extra photos. Not sure if I could manage a full slice without being sick, but I’d give it a good go.
Hi Mark,
To answer your question I find grating the chocolate results in a much smoother ganache. Adding the butter and cream to hot chocolate can leave lumps of fat in the ganache, at least that’s what I’ve found!
TOO TEMPTING! Looks so good.. 🙂
Oh wow! Looks like a to die for tart, delicious combination!
It looks and sounds wonderful!
ah, decadence! and so aptly named. 🙂
I agree with you – the pastry case looks stunning and put together with a very simple ingredient list – I wonder if the fact that it is salted butter makes a difference on texture. Such a good “go to” recipe for pastry cases and with such a decadent, indulgent filling!
Agreed! Why go to all the effort of baking something healthy? Lol. This tart is filled with all kinds of greatness
Your pie looks awesome! And nice job on the pie shell.
Una gran delicia Caroline se ve irresistible estoy babeando ,abrazos
That is really a gorgeous tart! And wow, I’m impressed with your perfect tart shell too. Well done. 🙂
Nice tart…like the simple crust and the creamy chocolate…yum!
Hope you are having a great week Caroline 😀
What a good idea – millionaires shortbread but bigger!
wow, what a slice of pie! Looks seriously decadent and delicious 🙂
What a delicious looking tart. I love a crisp pastry case like this and the filling sounds divine – I have yet to try out dulce de leche (I know I am late to the game) but this is the kind of thing I know I would love to try out
I can see where it got its name from! Looks divine, Caroline!
I would always use salted butter for pastry it just wouldn’t be right without the salt.
Great bake – lucky work colleagues having a slice.
it looks delish!
It was only the other day that someone was asking me about a millionaires tart and I didn’t know what it was. I want this for breakfast!