Ginger and Sage Blog

Chocolate Coffee Dulce De Leche Tart

· A Beautiful No Bake Dessert to Stun a Crowd ·

I have always been a lover of tarts. From the delicious crumbly crust, to the ever so decadent fillings. Tarts are so easy to make, but genuinely look a lot harder to make then you think. * Men and Woman make mental note of this when you are trying to impress a significant other or their family* But really the best part about tarts is that they do not require you to turn on the oven and heat up your house! And for me in a summer when it constantly seems to be over 110F that is a major plus.

For this tart, I decided to bring in a few of my favorite flavors for a easy tart that will have your guests thinking you have been to culinary school. The crumbly cookie crust is a rich chocolate and coffee flavor, with a homemade dulce de leche filling, and topped with a gorgeously thick chocolate ganache.


Recipe: Chocolate Coffee Dulce de Leche Tart

Servings: 1 long or round tart pan

Tools:

  • Crock Pot ( Slow Cooker)
  • Long Tart Pan
  • 1 large or 2 small canning (Mason) Jars
  • Cuisinart chopper

 

Crust:

18 cookies                           Trader Joes Coffee Sandwich cookies

½ cup                                  Unsalted Butter, melted

 

Dulce De Leche Filling:

1 can                                     Sweetened Condensed Milk

 

Chocolate Ganache:

1 bar                                      Dark Chocolate, 70%

1 cup                                     Semi-Sweet Chocolate Chunks

1 cup                                     Heavy Cream

1/4 cup                                 Unsalted Butter

 

Making the Dulce De Leche:

Grab 1 can of Sweetened Condensed milk and pour it into one large clear glass mason jar or two small ones. You want to cook them in clear jars that have a good tight seal.

Take your crock pot and place the jars of sweetened condensed milk in it. Fill the crock pot with water until it is one inch above the top of the jars.

Turn the crockpot on low for 8 hours with the top on. At 6 hours I added another cup of water, so just check it to make sure the water always stays above the jars. You never need to open the jars to check it. Once it is a warm brown color, similar to caramel, it is done. Take it out and left it sit in room temp for a few hours.

Store in the fridge, I made this the day before I built the tart.

Crust: I decided to use coffee flavored chocolate sandwich cookies from Trader Joes. If you cannot find these go ahead and use Oreos and a tsp of Instant Coffee powder. Grab your cookies and place them in your Cuisinart and blend them until they are the texture of sand. Make sure there are no large cookie chunks.

Take the cookie crumbs and toss into a bowl. In a separate bowl melt your butter. Once you butter is melted, mix it into your cookie crumbs. Make sure all the crumbs are really coated in the butter.

Place your wet crust mix into the tart pan and start pressing. I started with a spoon to spread out the mixture and then used a ¼ measuring cup to build the cookies up the side. Just keep working the cookie crust mix until it is all in the correct spot and evenly distributed throughout the pan with no holes. Place the pan in the fridge until the crust has completely hardened… about an hour.

Grab your Tart pan with the cookie crust from the fridge. Take a spoon and spread an even layer of the dulche de leche onto of the cookie crust. Place back into the fridge for 30mins so the dulce de leche can set.

Chocolate Tart Construction: Pour your heavy cream into a small pot on the stove and turn to medium high heat. Once the cream has started to simmer add your butter to the pot. Stir the cream and butter so they do not burn. You want them to be at a high simmer before you take it off the heat.

In a separate heat proof bowl place your chocolates. Once the heavy cream is at a high simmer pour it onto your chocolate. Take a spatula and mix the chocolate and cream together for about a min or two. You will notice the chocolate melts and will look a bit grainy for a moment but keep mixing it until it looks like a thick chocolate cream.

Grab your tart pan from the fridge. Pour the chocolate ganache onto the delche de leche and cookie crust. Use a spatula to evenly distribute the chocolate throughout the tart pan. Once you are happy with the placement of the chocolate, stick it back into the fridge for at least an hour. When the chocolate has hardened, it is ready to eat! To add a bit of decoration sprinkle cocoa powder on top.

 

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