Dulce de leche is the thick South American sweet caramel paste that can be bought in gourmet shops but is easy to make on your own. Combined with store-bought puff pastry, it makes a wonderful, very quick dessert.
- 1/2 pound frozen butter puff pastry, defrosted
- 1 ounce dark chocolate, melted
- 1/2 cup dulce de leche
- 1/2 cup whipping cream, softly whipped
Preheat oven to 400 F.
Roll out one sheet of puff pastry. Cut into 4 4-inch rounds. Place in individual tart tins or muffin tins. Prick the base. Line with foil and fill with pie weights or dried beans. Bake for 15 minutes or until pastry is set. Remove foil and weights and bake for 5 minutes longer or until golden and cooked through. Remove from pan and let cool.
Brush insides of each tartlet shell with chocolate. Let set until firm. Spoon 2 tablespoons of dulce de leche into each tartlet shell. Serve at room temperature topped with whipped cream. Makes 4.
DULCE DE LECHE
I usually double this recipe as the dulce de leche keeps so well.
- 1 300-ml can sweetened condensed milk
- 1/2 teaspoon vanilla extract
Pour sweetened condensed milk into the top of a double boiler. Cover pot. Bring water in the bottom to a simmer and cook gently for 1 hour to 1 hour 15 minutes, stirring occasionally, until condensed milk is almost the colour of peanut butter and tastes caramel-y. Remove from heat. Add vanilla and whisk until smooth. Makes about 2/3 cup.