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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 MARDEL500 gr.
Milk 3,5% ELLE & VIRE200 gr.
Milk Cream 35,1% ELLE & VIRE100 gr.
Fond Royal BAKELS40 gr.
Salt1 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.