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Dulce de leche cropped showing 2 tartlets close up
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5 from 5 votes

Dulce de Leche Tartlets

Dulce de Leche Tartlets are easy tartlets that will blow your guests socks off! Are you looking for a dulce de leche dessert idea but also want a basic dessert that doesn't require elbow grease? Then these dulce de leche tartlets are for you!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: Australian, International
Keyword: caramel, tart, tartlets,
Servings: 6
Calories: 136kcal
Author: Adrianne

Ingredients

Dulce de Leche Tartlets

  • 395 grams dulce de leche Note 1, 2
  • 6 small tart shells
  • ¼ cup dark chocolate
  • ¼ cup almond flakes
  • 1 tbsp cocoa powder Note 3

Instructions

Dulce de Leche Tartlets

  • Toast almond flakes on no stick pan for 2 mins, using a wooden spoon to move around so they don't burn
  • Lay empty pastry shells on the bench
  • Whip dulce de leche for 3-4 mins using electric beaters
  • Spoon into tart shells
  • Melt chocolate in heat proof microwave jug
  • Use a small fork to drizzle chocolate in all directions over tarts
  • Dust with cocoa powder
  • Top with toasted flakes almonds
  • Place in fridge until ready to serve

Video

Notes

  • Note 1, I recommend you make your dulce de leche in the slow cooker. Essentially you need a tin of sweetened condensed milk, some water and 8 hrs up your sleeve. You can also prepare this in advance. It is handy to have on hand so when you need a go to dessert recipe you are 1/d way there already. It will also keep in the fridge for at least 2 weeks so make it one day when you 5 mins to set and forget. 
  • Note 2 the slow cooker is needed for the cooking of the dulce de leche but not actually making the tarts. You can do the sauce a couple of days ahead and store in the fridge until ready to use 
  • Note 3 if you absolutely cannot make the sauce yourself, you can use regular caramel top and fill from the supermarket. It will have the same look, similar taste and consistency. If using this, also whip with the beaters for a couple of mins before spooning into pastry shells.
  • Note 4 for 6 tarts, you only need ½ of one tin of sauce. So if the tin is 395 grams, whip it all, then scoop to fill your tarts and save the rest in the fridge for other occasion
  • Note 5 you can use cacao powder instead of cocoa powder, try and stick with the colour them.  White icing sugar will take the recipe in a different direction. Either use the brown ingredient or leave it off as opposed to looking for a substitute 

Nutrition

Calories: 136kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 84mg | Fiber: 2g | Sugar: 3g | Calcium: 17mg | Iron: 2mg