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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The mini version looks so cute. The chocolate lover of the house loved this one. To me it was a bit rich but great in a small portion with a strong cup of coffee.
Definitely a “small slice” type of dessert!
One of the spots that left our neighbourhood years ago, which I still miss to this day, is The Queen of Tarts. (Dangerous as it was just around the corner.) While a fab coffee house is there now…it’s just not the same.
This tart reminded me of the Queen. It would not have been out of place in their cabinet.
Absolutely wonderful, and perfectly in balance.
But wait: there’s an open jar of dulce de leche in the fridge that I didn’t know about?!?!?
I miss the Queen of Tarts too but yes, this was definitely reminiscent of their wonderful treats!
I agree with you on the chocolate filling, there’s some leftovers, which I eventually discard as there’s eggs in there. This is a lovely dessert, not too sweet, but best served in small servings!
Mr Neil’s comment on that open jar of dulce de leche made me giggle! I guess now, that jar is almost empty? 🙂
The jar is still there and nearly full!
Agreed with everything you said about baking these tarts. I had very similar experience trying to bake the recipe in mini sizes. This tart is chocolate lover’s delight.
Sometimes it’s a little challenging to minify but I am always up for it!
I will not deny scooping out the remnants of the dulce de leche once i had what i needed for the tart. I love your minis! They look great!
Oh I totally hear you about the dulce de leche – dangerous stuff to keep in the house!
I agree, who wouldn’t love this. Quite rich in flavors but also a very elegant dessert. I love that you made the tartlets, the 9″ size was way too much.
Yes I knew a 9″ tart would be dangerous!
I’d like to know more about the Queen of Tarts! How did you let that get out of the neighborhood. This recipe, which I will bake this winter, looks a little involved to me so thank you for suggesting it is not difficult to make. I would like to make homemade dulce de leche, however. Despite the difficulties you wrote about, these individual tarts look tasty and beautiful to me. Thanks for your kind words on my blog, Mardi. I’ll get myself together, promise.
Oh it was a sad day for everyone when the Queen of Tarts closed down! I think if you take this recipe and make it in stages it’s not too complicated – you can totally do it!
Chocolate tart looks delicious.
Thanks!
This tart was so rich that minis were definitely the way to go. Great idea, though minifying is your thing. I made a full size tart, but I had extra custard too. I saved it for dessert, though we’re still eating that tart so haven’t gotten to it yet…
Good to know re: the extra custard – sounds like it would make a lovely “pot de crème” too 🙂
The mini tarts are so cute. I had to skip the salt on the top, as I was making it for my parents and my father always thinks any salt he can see is too much. I had a little of the chocolate custard left over, so spooned a little dulce de leche into some custard cups and topped them with the chocolate. They were prettier than the tart itself, actually.
The salt really makes this, I think! I love the sound of your leftovers!
True true with the not-great photos, although your “not-great” is my “daaang, that’s nice!” 🙂 Really, though, I get what you mean. I’m happy to see that halving the recipe into 2 tart pans is possible. I made the full shebang and it was too much.
Yes, though it’s a lot of work for two tiny tarts they are really special like that!