I truly can’t put into words how phenomenal this tart is!! If you make one dessert from my blog, MAKE THIS. I guarantee you won’t regret it. It may seem a little daunting but I promise you, this recipe is way easier to make than you think!
The hardest part is obtaining a tart pan (FYI sur la table $11). No, target doesn’t carry them. I KNOW, wth—they have everything!!
I was inspired to make a gluten-free version of this recipe when I tasted it at our cookbook club that my husband & I attend. That particular month we had all chose to cook from “My Paris Kitchen” by David Lebovitz! Every single person who tried this tart was FREAKING!! There is just something about this dessert that hits alllllll the right sweet spots <3 All I had to do was convert the recipe to gluten-free so that I could single-handedly take down the entire tart. Yes, it’s THAT good.
You can make your own dulce de leche or be lazy & buy it like I did. I’m THAT mom who just doesn’t have time to make my own dulce de leche—sue me. I will take a shortcut any way I can to make life a little easier ;)
Now go buy yourself a tart pan, dulce de leche, & let’s doooo thiiiiis!!!
Happy Valentine’s Week <3
Serves: 10 slices (9” tart pan)
Prep Time: You tell me…
Recipe Adapted From: My Paris Kitchen by David Lebovitz
SHIT YOU’LL NEED:
| CHOC. CRUST |
7 tablespoons salted butter, at room temperature
¼ cup powdered sugar
1 large egg yolk
2/3 cup brown rice flour
1/3 cup white rice flour
2 tbsp tapioca starch
Heaping ¼ tsp xanthan gum
1/3 cup unsweetened cocoa powder
¼ tsp fleur de sel OR other flaky sea salt
| FILLING |
8 ounces bittersweet OR semisweet chocolate, chopped
2 large eggs
1 ¼ cups whole milk
½ tsp vanilla extract OR 1 tsp dark rum
1 cup dulce de leche (homemade OR store-bought)
Flaky sea salt, for sprinkling over the tart
HOW TO DO THE SHIT:
| CHOC. CRUST |
1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter & powdered sugar on low speed just until smooth. Add the yolk, stopping the machine to scrape down the sides of the bowl, until it’s fully incorporated.
2. In a small bowl, whisk together the flours, xanthan gum & cocoa powder. Add them to the butter mixture, mixing until the dough comes together. Mix on medium speed for 1 minute. Form the dough into a disk, wrap in plastic, & let rest for 30 minutes at room temperature.
3. Use the heel of your hand to press the dough into a 9-inch tart ring with a removable bottom, getting the bottom as flat as possible & pressing the dough up the sides of the pan until it reaches the rim. Sprinkle the ¼ tsp salt over the bottom of the dough. Put the pan in the freezer for 30 minutes.
4. Preheat the oven to 400°F. Line the chilled tart crust with aluminum foil & cover with a layer of pie weights OR dried beans. Bake the tart shell for 15 minutes, remove the foil & pie weights, & then bake for 5 minutes more, until the tart shell is browned. Remove from the oven & decrease the oven temperature to 300°F. NOTE: While the tart is baking, work on gathering filling ingredients.
| FILLING |
1. Melt the chocolate in a clean, dry bowl set over a pan of simmering water. Once melted, remove the bowl from the heat & set a fine-mesh strainer over the top.
2. In a separate bowl, whisk the eggs. Heat the milk in a saucepan, & then gradually whisk the warm milk into the eggs. Scrape the mixture back into the saucepan & cook over medium heat, stirring constantly with a heatproof spatula, until it’s steamy and thickens slightly, about 3-5 minutes. (If it separates a bit, remove it from the heat, & whisk it vigorously to bring it back together.) Pour the custard through the strainer into the chocolate. Add the vanilla & stir until smooth.
3. Spread the dulce de leche over the hot tart shell in an even layer, being careful as you spread to make sure you don’t break the flaky bottom of the tart. (If the dulce de leche is very thick, let it sit in the tart shell for a minute or so, to let the heat soften it, which will make it easier to spread.)
4. Pour the chocolate custard over the dulce de leche, smooth the top.
5. Bake the tart for 20 minutes, and then turn the heat off and leave the tart in the oven with the door closed to glide to a finish, 45 minutes. Remove from the oven & let cool completely.
6. Serve when cool for more of a silky chocolate “mousse” texture ORR chill in the refrigerator for 3-4 hours for a “ganache” type texture; both fabulous!
7. Serve with a generous sprinkle of flaky sea salt!!
8. YOU DID IT!!!!!