Simple Dulce de Leche Tart

Sometimes the most elegant desserts are also the simplest. This dulce de leche tart proves that point beautifully, combining a crisp, buttery pastry shell with smooth, rich dulce de leche and a sprinkle of toasted almonds for the perfect finishing touch.

Why This Recipe Works

The beauty of this tart lies in its simplicity and the quality of its components. The sweet pastry provides a perfect textural contrast to the smooth dulce de leche, while the toasted almonds add a subtle crunch and nutty flavor that complements the caramel beautifully.

Using authentic dulce de leche eliminates the need for complex caramel-making techniques while delivering superior flavor. The result is a sophisticated dessert that looks impressive but is surprisingly achievable for home bakers.

Instructions

Step 1: Make the Sweet Pastry

1. Prepare ingredients: Ensure butter is cold and cubed. Have cold water ready.

2. Make breadcrumbs: In a large bowl, rub the cold butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.

3. Add sugar: Stir in the caster sugar until evenly distributed.

4. Bind the dough: Make a well in the center and add the egg yolk. Mix with a fork, then gradually add cold water, one tablespoon at a time, until the dough just comes together.

5. Form disc: Gather the dough into a ball, then flatten into a disc. Wrap in cling film and refrigerate for at least 30 minutes.

Step 2: Prepare the Tart Case

1. Preheat oven to 200°C (180°C fan).

2. Roll pastry: On a lightly floured surface, roll the chilled pastry into a circle about 3mm thick and large enough to line a 23cm tart tin.

3. Line tin: Carefully lift the pastry and line the tart tin, pressing gently into the corners. Trim excess pastry, leaving about 1cm overhang.

4. Crimp edges: Fold the overhang inward and crimp the edges decoratively.

5. Prick base: Use a fork to prick the base all over to prevent puffing during baking.

6. Chill again: Place in the refrigerator for 15 minutes.

Step 3: Blind Bake the Pastry

1. Line with parchment: Line the pastry case with parchment paper and fill with baking beans or pie weights.

2. Initial bake: Bake for 15 minutes until the edges are set and lightly golden.

3. Remove weights: Carefully remove the parchment and weights. Return to the oven for 5-8 minutes until the base is golden and cooked through.

4. Cool: Allow to cool completely in the tin.

Step 4: Prepare the Filling

1. Warm dulce de leche: If the dulce de leche is very thick, warm it gently in the microwave for 20-30 seconds to make it easier to spread.

2. Add salt: Stir in a pinch of sea salt to enhance the caramel flavors.

3. Fill tart: Pour the dulce de leche into the cooled pastry case, spreading it evenly with a palette knife.

Step 5: Final Assembly and Presentation

1. Toast almonds: If not already toasted, place flaked almonds in a dry pan over medium heat for 2-3 minutes until golden, stirring frequently.

2. Top the tart: Sprinkle the toasted almonds evenly over the dulce de leche surface.

3. Optional finishing: Dust lightly with icing sugar just before serving for an elegant touch.

4. Set: Allow the tart to set for at least 30 minutes before serving for clean slices.

Chef’s Tips for Perfect Pastry

Making Great Sweet Pastry

• Keep it cold: Cold butter creates flakier pastry
• Don’t overwork: Mix just until the dough comes together
• Rest the dough: Chilling prevents shrinkage during baking
• Even thickness: Roll pastry evenly for consistent baking

Blind Baking Success

• Proper weights: Use enough baking beans to support the pastry walls
• Check doneness: The base should be golden and feel set when touched lightly
• Cool completely: This prevents the dulce de leche from melting the pastry

Working with Dulce de Leche

• Room temperature spreading: Slightly warm dulce de leche spreads more smoothly
• Smooth finish: Use an offset spatula for professional-looking results
• Don’t overheat: Too much heat can change the texture and flavor

Variations to Try

Chocolate Dulce de Leche Tart

Add 30g of cocoa powder to the pastry flour for a chocolate shell that complements the dulce de leche.

Salted Caramel Version

Increase the sea salt to 1/4 teaspoon and sprinkle extra flaky salt on top before serving.

Fruit and Dulce de Leche Tart

Arrange thin slices of banana or pear over the dulce de leche before adding the almonds.

Individual Tarts

Divide the pastry and filling between 6-8 individual tart tins for elegant personal desserts.

Serving Suggestions

Accompaniments

• Whipped cream: Lightly sweetened cream provides a lovely contrast
• Fresh berries: Strawberries or raspberries add acidity to balance the sweetness
• Coffee: Serve with strong espresso or coffee to complement the caramel flavors
• Ice cream: Vanilla or salted caramel ice cream makes this dessert extra indulgent

Presentation Ideas

• Dust with cocoa: For an elegant finish and flavor contrast
• Drizzle patterns: Use extra dulce de leche to create decorative drizzles on the plate
• Fresh mint: A sprig of fresh mint adds color and freshness
• Gold leaf: For special occasions, add a touch of edible gold leaf

Storage and Make-Ahead Tips

Storage

• Room temperature: Keep covered for up to 2 days
• Refrigerate: For longer storage, refrigerate for up to 5 days
• Serving temperature: Best served at room temperature for optimal flavor and texture

Make-Ahead Strategy

• Pastry case: Can be baked 2 days ahead and stored in an airtight container
• Complete tart: Can be assembled the morning of serving
• Individual components: Keep pastry case and filling separate until ready to serve

Portion Control

This rich tart serves 8 generously, but can easily be cut into 10-12 smaller portions for a lighter dessert course.

Troubleshooting Common Issues

Soggy Bottom Prevention

• Blind bake properly: Ensure the base is fully cooked before adding filling
• Cool completely: Add filling only to completely cooled pastry
• Serve promptly: Don’t let the assembled tart sit too long before serving

Pastry Problems

• Cracking: If pastry cracks during rolling, let it come to room temperature slightly
• Shrinkage: Proper chilling and avoiding overworking prevents excessive shrinkage
• Uneven baking: Ensure oven temperature is accurate and pastry thickness is uniform

The Science of Sweet Pastry

Fat and Flour Interaction

The rubbing technique creates layers of fat within the flour, which melt during baking to create flaky texture.

Sugar’s Role

Sugar not only sweetens but also helps create the tender, crisp texture characteristic of sweet pastry.

Temperature Control

Keeping ingredients cold prevents the fat from melting prematurely, ensuring proper texture development.

Why Quality Dulce de Leche Matters

This simple tart puts dulce de leche center stage, making quality absolutely crucial:

• Flavor complexity: Authentic dulce de leche provides sophisticated caramel notes that elevate the entire dessert
• Smooth texture: Premium dulce de leche spreads beautifully and holds its shape
• Balanced sweetness: Quality dulce de leche won’t overwhelm the delicate pastry
• Professional results: Using authentic ingredients creates bakery-quality desserts at home

The simplicity of this tart means there’s nowhere for inferior ingredients to hide – every component must be excellent for the best results.

Create elegant simplicity with Onda Onda’s premium dulce de leche – where authentic South American tradition meets timeless pastry craft.