Caramel and chocolate is a great combo, don’t you agree? The milky sweet creamy caramel mixed with the rich and bitter flavor of dark chocolate. It just sounds perfect.
This tart was inspired by the Dulce de Leche cheesecake bars I made last week. People dug it. So I decided, when I was putting this week’s menu together, to do a Dulce de Leche tart. They were very popular!
There’s not much to this one, which is great! I used a homemade tart recipe, but you can use refrigerated pie crust to keep it simple. You cut out pastry dough to fit the cupcake tins, you bake it for about 10-15 minutes, then you fill it with caramel and top with dark chocolate! You can even add a little sea salt for that salty-sweet balance.
You can’t go wrong with a 20 minute recipe. Well… maybe you can… but this one is easy!
Let’s keep this post short so you can get to the good stuff quicker!
2 Refrigerated Pie Crusts
1 can (13.4 oz) Dulce de Leche**
1/2 C Heavy Cream or Whole Milk
1 C (6 oz) Dark Chocolate Chips
Flaky sea salt for sprinkling (optional)
Note: You can find the Dulce de Leche down the Hispanic aisle at your grocery store. It’s made by Nestle.
1. Preheat oven to 350 degrees F. Grease 2 cupcake pans and set aside.
2. Roll out the refrigerated pie crust and cut out 24 circles. They should be the same size as the top of the cupcake tin.
3. Place the pie crusts into the cupcake tins, gently pressing down to make a shell. Bake for 10-15 minutes or until the crust is a light golden brown. Let cool in the cupcake pan.
4. Heat the Dulce de Leche in a small bowl in the microwave for 30 seconds until it’s warm. Spoon about 1 teaspoon into each of the tart shells.
5. Heat the cream and the chocolate chips in the microwave for 30 second increments, stirring after each time, until you get a smooth consistency. Pour enough chcolate into each tart shell to cover the caramel, but being careful not to pour over the edges.
6. Place the tarts in the fridge for about 30 minutes to let it set. Top the tarts with a pinch of sea salt if desired.