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Dulce de Leche Tart


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.

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.


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