Vessy's day » biscit https://vessysday.com Sat, 12 Jan 2019 17:07:14 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 No-bake dulce de leche chocolate tart https://vessysday.com/no-bake-dulce-de-leche-chocolate-tart/ https://vessysday.com/no-bake-dulce-de-leche-chocolate-tart/#comments Wed, 01 Feb 2017 18:59:03 +0000 Vessy http://vessysday.com/?p=3808 Continue reading →]]> This no-bake chocolate dulce de leche tart is one of the easiest and most delicious chocolate desserts I have ever made. This one is definitely sticking in top 10, at least for a while.
Let me tell you a little bit about the recipe…. the base is made of biscuits, ground almonds and melted butter, just like you make a cheesecake base, easy and quick. You can choose your favorite type of biscuits – chocolate, butter, vanilla… whatever you like, just keep in mind that filling is super rich so, if you ask me, I would go for the classic pettit beurre biscuits.
As for the filling… it is made with total of 3 ingredients, ready in 5 minutes, super smooth and rich.
I hope you don’t need more convincing and you will give this recipe a try. You won’t regret it!
Happy cooking!
Dulce de leche chocolate tart

Dulce de leche chocolate tart Dulce de leche chocolate tart Dulce de leche chocolate tart Dulce de leche chocolate tart
Ingredients for the crust:
180 grams (6.5 oz) biscuits, finely processed in a food processor
50 grams (1.8 oz) almond flour
110 grams (4 oz) butter, melted
1 tablespoon powder sugar (more or less, to taste)
Ingredients for the filling:
400 grams (14 oz) dulce de leche
200 grams (7 oz) dark chocolate (60% cocoa)
100 ml. (3.5 fl. oz) heavy whipping cream

Grease a non-stick 20 cm (8 inch) cake springform with removable sides.
Mix biscuits (could be chocolate or any other kind you prefer) with almond flour, butter and powder sugar in a small bowl – the mixture should look like moist sand/crumbs. Transfer to the prepared springform and spread evenly over the bottom and sides of the pan. Use a flat-bottomed glass to press the biscuit mixture over the base of the tin. Cover with plastic wrap and place in the fridge for 30 minutes to chill.
In the meantime prepare the filling:
Melt chocolate with cream in a large bowl. Add dulce de leche and stir until nice and smooth. Pour chocolate mixture over the chilled biscuit base and place back in the fridge for about 2 hours or overnight.
Optional: decorate with freshly whipped cream.
Serve cold, out of the fridge.

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