Chocolate Tartlet w/ Dulce de Leche Drizzle

Chocolate Tartlet Recipe - bakeforcoffee.com

Hello my friends! Today I am sharing with you, Chocolate Tartlets with Graham Cracker Crust, topped with Dulce de Leche drizzle. These are rich and smooth, and I think a hot cup of coffee would compliment this dessert very well. Actually, a hot cup of coffee would compliment anything well in my opinion! 😉  The mini tart pans I used are only 4.75″ diameter, perfect for individual servings.

What actually inspired this dessert, was a jar of Dulce de Leche spread. I was browsing the aisles of Home Goods (I love that store!), and I swear, this jar of Dulce de Leche was staring me down. As I stared back at it, my brain was having flashes of all the sweets and desserts that I could make using this jar of caramely, creamy, wonderfulness. So I snatched it up, paid for it, and brought it home with me.

Chocolate Tartlet  - bakeforcoffee.comIt took everything in me to not open this jar and just dive right in with a spoon. Instead, I put it in my baking cabinet (yes I said “baking cabinet”, in which I have two or three baking cabinets – don’t get me started).  So because this jar was burning a whole in my cabinet, I finally put it to use… GOOD use! The Dulce de Leche drizzle was a perfect finishing touch to this chocolate tartlet!

Begin by preheating your oven to 325°F. Grease your tart pans with non-stick spray. Set aside.

Chocolate Tartlet - bakeforcoffee.comIn a bowl, stir the graham cracker crumbs, granulated sugar, and cinnamon together. Add the melted butter and stir until combined and all ingredients are evenly moistened. I used a small spatula. Then scoop a few Tablespoons of the graham cracker mixture into each tart pan. I ended up using about 4 heaping Tablespoons in each pan. Make sure the bottom and sides of the tart pan are evenly covered with the graham cracker crust mixture. Since the tart pans are so tiny, I put them on a baking sheet for ease of taking them in and out of the oven.  Bake the crust for about 7 minutes. The crust is ready when they start to turn golden brown. Remove from oven and cool completely.

Chocolate Tart - bakeforcoffee.comNext, in a saucepan over medium-low heat, bring the milk, cream, and sugar to boil while stirring occasionally. After boiling/stirring for about a minute, take the saucepan off the heat and whisk in the chocolate until smooth. In a separate bowl, lightly beat the eggs together. Now it’s time to temper the eggs to ensure we don’t cook the them when added to the milk/chocolate mixture. We temper the eggs by pouring about a 1/4 cup – 1/2 cup of the milk/chocolate mixture from the saucepan into the bowl with the eggs, whisking vigorously about 8 seconds or so. Pour the egg mixture back into the saucepan with the milk/chocolate mixture, add the vanilla extract and cinnamon and whisk until combined and smooth. Pour the chocolate mixture into the crust-filled tart pans, and bake in the oven for 12-15 minutes. At about 12 minutes, check to see how wobbly the center is. The tart is ready to remove from oven when the liquid has become solid yet the middle will jiggle ever so slightly. It will come out dark and glossy. If you see cracking, the tart is over baked.

Chocolate Tartlet - bakeforcoffee.comThese are ready to serve at room temperature, or after being chilled in the refrigerator. However you prefer. Make sure the chocolate tarts have cooled to at least room temp before drizzling the Dulce de Leche on top. I made the drizzles by warming the Dulce de Leche spread for 10-20 seconds in the microwave, cutting a tiny hole in the corner of a ziplock bag, and going drizzle crazy! The tarts can be stored in the refrigerator for up to 2-3 days if you are not serving them immediately. I suggest adding the Dulce de Leche right before serving.

Chocolate Tartlet - bakeforcoffee.comGently push the bottom of the pan upwards while holding onto the sides of the pan. The tart will release easily from the pan while the crust holds it’s shape. The crust can be a bit fine and crumbly, so once the pan is removed, handle with care!

Chocolate Tartlet - bakeforcoffee.com Room temp and ready to serve! Oh and don’t forget to make some coffee! After the first bite, you will wish you were enjoying this while sipping coffee!

Chocolate Tartlets w/ Graham Cracker Crust & Dulce de Leche Drizzle

Recipe

*Makes 4-5 tartlets

Ingredients:

Graham Cracker Crust

2 cups Graham cracker crumbs

2 Tablespoons granulated sugar

1/2 teaspoon ground cinnamon

6 Tablespoons unsalted butter, melted

Chocolate Filling

*This makes more filling than you will actually use. I suggest making extra crust by halving the crust recipe above, which will give you two more tartlets.

3/4 cups plus 2 Tablespoons whole milk

2 cups heavy cream

3 1/2 Tablespoons granulated sugar

12 1/2 ounces dark chocolate, coarsely chopped OR semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions:

  • Preheat oven to 325°F. Grease tart pans with non-stick spray. Set tart pans on a baking sheet. Set aside.
  • In a bowl, stir the graham cracker crumbs, granulated sugar, and cinnamon together. Add the melted butter and stir until combined and all ingredients are evenly moistened.
  • Scoop a few Tablespoons of the graham cracker mixture into each tart pan. I used about 4 heaping Tablespoons in each pan. Make sure the bottom and sides of the tart pan are evenly covered with the graham cracker crust mixture.
  • Bake the crust for about 7-8 minutes. The crust is ready when they start to turn golden brown. Remove from oven and cool completely.
  • In a saucepan over medium-low heat, bring the milk, cream, and sugar to boil while stirring occasionally. After boiling/stirring for about a minute, take the saucepan off the heat and whisk in the chocolate until smooth.
  • In a separate bowl, lightly beat the eggs together. Pour about a 1/4 cup – 1/2 cup of the milk/chocolate mixture from the saucepan into the bowl with the eggs, whisking vigorously about 10 seconds or so. Pour the egg mixture back into the saucepan with the milk/chocolate mixture, add the vanilla extract and cinnamon and whisk until combined and smooth.
  • Pour the chocolate mixture into the crust-filled tart pan, and slide into the oven for 12-15 minutes. Chocolate should look solid but the center should wobble ever so slightly.
  • Remove tarts from oven and allow to cool completely.
  • Serve at room temperature, or after being chilled in the refrigerator.
  • Warm the Dulce de Leche spread for 10-20 seconds in the microwave.  Cut a tiny hole in the corner of a ziplock bag, pour in warmed Dulce de Leche and drizzle on top of the tartlets.
  • The tarts can be stored in the refrigerator for up to 2-3 days if you are not serving them immediately. I suggest adding the Dulce de Leche right before serving.

Enjoy!

Chocolate filling recipe slightly adapted from Cook with Jamie

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One thought on “Chocolate Tartlet w/ Dulce de Leche Drizzle

  1. Pingback: Salted Chocolate Tartlets | Simply.Striking

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