There’s not a whole lot to say about this week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen. It’s a chocolate tart with a hidden dulce de leche centre. I mean…. who wouldn’t love that?
David suggests making your own dulce de leche (thick caramel) but I didn’t have time so I used Bonne Maman dulce de leche spread. And am currently trying very hard to forget that there’s an open jar in my fridge…
I halved the recipe which made the perfect amount of dough for two 4″ fluted tins.
The amount of dulce de leche was also perfect but the tins were not tall enough to contain all of the chocolate custard. I filled the pastry cases to the brim but there was still a lot leftover. In hindsight, I’d try to choose tins that were a little deeper as I think the tart *should* have been a little thicker judging from the photo in the book.
This dessert is baked in stages – first the crust, then the filling – then it bakes low and slow. Even after the allotted baking time though, mine was very jiggly but it did firm up as it cooled (and then even more when it chilled in the fridge).
I found it hard to get a clean cut on the day it was baked (especially as there was not much height). So while it didn’t make for the prettiest picture, Neil did not complain when he was presented with this…
I absolutely loved the flavours in this – sweet and salty – and it’s not overly sweet. That said, it *is* rich so a sliver is enough. A showstopping dessert for when you have company (and sssh- it’s actually pretty easy!).
Get the recipe for David Lebovitz’s chocolate dulce de leche tart here on p 289 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.