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Dulce de Leche Tart
Materials
Pâte Sucrée BasePâte Sucrèe KOMPLET | 1.000 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.