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Dulce de Leche Tart

Materials


Pâte Sucrée Base
Pâte Sucrèe KOMPLET1.000 gr.
Bretagne Butter 82% BEURALIA (melted) 250 gr.

Mix all the ingredients together in the mixer with the beater for 2-3 minutes until they produce a homogeneous mixture. Place 250 – 300 gr. of the mixture in a mold Lotus Vario KOMPLET and place in the fridge to cool.

Baking:
Temperature: Conventional Oven: 175°C
Time: 15 minutes

 

Filling Dulce de Leche Familiar:

Dulce de Leche Familiar MARDEL 500 gr.
Milk 3,5% ELLE & VIRE 200 gr.
Milk Cream 35,1% ELLE & VIRE 100 gr.
Fond Royal BAKELS 40 gr.
Salt 1 gr.

Warm the milk, add Fond Royal and salt. Then, pour in the Crème Excellence. Last, incorporate Dulce de Leche Familiar into the mixture.

 

Assembly:
After the tart is cold, fill it with Dulce de Leche Familiar.