Last year on children’s day I wanted to make something special for my children who are the masterminds of most of my culinary ventures! Something special, but not a chocolaty one, something different and unique!
That was the time when I was experimenting with Dulce de Leche very often. Dulce as an ingredient has always been very interesting and exciting for me ever since I mastered the art of transforming normal milkmaid to the caramelized one! Dulce de Leche making is no rocket science but a matter of patience where the pressure cooker does the trick.
Dulce de Leche has a very strong sweet taste. It’s my personal belief that it alone can make any dessert delectable. I have used it in many desserts, like cheesecake, mousse, or as a topping on cake to name a few. This time I wanted to use it as a filling for tarts. My sons love tarts, but with a lavish chocolate ganache filling, lined with Choco-butter icing. But then I got bored making the same tart over and again. I wanted to make something different just to break the monotony and there popped up the idea of Dulce de Leche filling which to my imagination would be a good replacement of chocolate filling!
I could have used Dulce de Leche as the single ingredient for filling. But there is no fun taking the straight road. So, I thought of adding some cream in it to get that toffee flavor and making it extra rich. Some dried cranberries were lying in my fridge, so I planned to incorporate that too in the filling. This is the plus point of formulating your own recipe. You are free to experiment, can stretch your imagination as far as you wish to and go weird! If it clicks you win and if it doesn’t, well, better try your luck next time!
Preparation time- Almost an hour
Cooking time- 20-25 min
Setting time- 8 hrs. or overnight
- Flour- 200 gm
- Butter- 100 gm, chilled
- Powdered sugar- 2 tbsp.
- Ice cold water- ¼ cup, approx.
- Dulce de Leche- 200 gm
- Cream- 50 ml
- Sugar- 2 tbsp.(optional)
- Cranberries- a handful
1. Start by sieving the flour, baking powder and salt together.
2. Put it in a mixer along with sugar and cold butter. Churn it for 2 seconds until the mixture resembles bread crumbs.
3. Add ice cold water and knead till the dough turns stiff. Wrap it in cling film and refrigerate for 20 minutes.
4. Roll out the dough to ¼ “thickness. Cut into small circles with a cookie cutter.
5. Press the cut dough into small tart shells. Prick them with a fork all over.
6. Place in the refrigerator for 10 minutes.
7. Bake at 230 degree C for 20-25 minutes.
Beat cream till fluffy.
Beat Dulce de Leche. Add the cream to it.
Add powdered sugar and mix well.
Add cranberries and gently mix in.
Put the filling in a piping bag and fill in the tart shells. Alternately, fill in the tart shells with a spoon. Level it.
Decorate with chopped cranberries and put it in the fridge to set.
Keep in the fridge at least for 5-6 hrs.
15 min before serving, take it out from fridge.
Dulce de Leche should be in a semi-solid state; otherwise it will be difficult to beat it.
Whipping cream is better though cream with 25% fat will also serve the purpose. I made it with the latter.
Milkmaid contains sugar. So, you can skip adding extra sugar if you want to keep the sweetness content moderate.
I had used dry cranberries because fresh berries were not available here.
This recipe is purely my brainchild. It took me few days to conceptualize the idea and relentless hours to implement it into reality. As the idea was abstract there are scopes for further improvements. So, I do look forward to recommendations to improve this delightful dulce- cranberry tart further!