Strawberry Chocolate Tart with Dulce de Leche Filling
This Strawberry Chocolate Tart with Dulce de Leche Filling is a show-stopping dessert that is incredibly easy to put together, but it will look like you put in a lot of effort. It's absolutely delicious, celebrating strawberry season with a chocolatey, caramel twist. You have to try it.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Dulce de leche cooking time 1 day d
Total Time 1 day d 35 minutes mins
Course Dessert
Cuisine American
Chocolate tart crust
- 1 ¾ cups all purpose flour 225g
- ¼ cup cocoa powder 20g
- ⅓ cup sugar 65g
- ½ cup unsalted butter room temperature (113g)
- 1 teaspoon kosher salt
Filling
- (1) 14 oz can sweetened condensed milk or dulce de leche
- 1 lb fresh strawberries
- 1 tablespoon white sugar
- 1 teaspoon rose water optional
Dulce de Leche Preparation:
If using sweetened condensed milk, transform it into dulce de leche by boiling the can for 4 hours. Ensure the can remains fully submerged in water throughout the process, replenishing the water 2-3 times due to evaporation. Allow the can to cool for 24 hours before use to avoid potential bursting. For a quicker alternative, instead of boiling, open the uncooked can of condensed milk and pour the sweetened condensed milk into an oven-safe dish. Cover with foil and place it in a larger dish with water. Bake at 425°F for two hours.
Make the Tart:
Preheat and Prep: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper, ensuring coverage on both the bottom and sides. Lightly grease the parchment paper.
Make the Chocolate Crust: In a mixing bowl, combine flour, cocoa powder, sugar, and salt. Add room temperature butter to the dry ingredients, blending until the mixture achieves a uniform color. The texture should be crumbly but able to clump together when pressed. Transfer the dough to the prepared springform pan, patting it down evenly into the bottom and sides, with the sides approximately 1 inch higher than the bottom. Place the pan in the freezer for about 20 minutes.
Macerate the Strawberries: While the tart crust chills in the freezer, cut the strawberries into halves or quarters, depending on their size. Place the prepared strawberries in a bowl. Sprinkle the sugar on top and mix so all berries are coated. Add the rose water too, if using. Set aside.
Bake and Cool: Bake the tart crust for 25 minutes, then allow it to cool completely.
Assemble the Tart: Just before serving, pour the prepared dulce de leche over the cooled tart crust, spreading the filling evenly. Arrange the macerated strawberries on top of the custard. Cut the tart into four, six, or eight pieces, and serve immediately!
Keyword chocolate, chocolate tart, dessert, fruity, strawberry chocolate caramel tart