It was Mish Delish and her tweet who inspired me to whip up the good ol’ can of sweetened condensed milk recently and make dulce de leche. To balance the sweetness of the resulting caramel, I have decided to add a dark chocolate layer to the dessert. And to make things even more interesting, a good hint of chilli completed the delicious ensemble of this ‘sometimes only food’ tart.
My last recollection of canned milk dulce de leche consists of a big bang, and a caramel drenched kitchen. Stove, celiling, cupboards and every other possible nook and cranny the sticky deliciousness could get into. Despite a thorough wipe down, I was finding caramel in some of the most hidden places for days, weeks even, after the explosion! And we had to repaint the ceiling. Mind you this was my somehwat forgetful flatmate Tony cooking, so this sort of an accident should have been obvious. Luckily, no one was in the kitchen at the time, otherwise the scars would have been more than emotional.
I hope I haven’t scared you off making dulche de leche? It’s totally worth it, and unless you fall asleep and let the water get too low, you will be fine.
PS You might have noticed the lack of specific recipes in my Cooking Now / Coming Soon section… This is because during the month of October I have been invited to take part in a 30-day Royal Selangor Get Your Jelly On challenge along with 9 other bloggers worldwide. This will include daily posts featuring the gorgoues Nick Munro designed jelly mould and focus on raising breast cancer awareness during the Pink Ribbon month. To celebrate, Wholesome Cook will be turning pink and host a number of exciting giveaways and features.
Olympus camera giveaway Each comment on the Royal Selangor Get Your Jelly On challenge posts on my blog is your entry to win an Olympus VG-110 camera. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Makes 2 single serve tarts
5 ingredient dulce de leche and chilli chocolate tart
The key to a succesful dulce de leche from a can is low, steady heat and a water level high enough to ensure the can is completely immersed at all times. I used Nestle’s 395g can of Sweetened Condensed Milk.
- 1 sheet of frozen rolled puff pastry
- 1 (395g) can of sweetened condensed milk
- 60g dark chocolate (I used Cadbury’s Old Gold)
- 1 red long chilli
- oil spray
You will also need: 2 (9cm) loose bottom tart tins + pie weights or dried peas.
To make dulce de leche in a can: place the unopenned can in a large saucepan filled with cold water so that the can is completely immersed. Bring to a gentle simmer, then lower the heat immedieately to just under a simmer (a few air bubbles coming off the bottom of the pan are fine). Cook for 3 hours, checking every 20 minutes and topping up with water as necessary.
Once ready, remove from the saucepan and allow to cool for about 1 hour before opening.
Preheat oven to 220C (200C fan forced, 425F, gas mark 7).
To prepare the pastry: spray tart tins with some oil spray and thaw pastry sheet. Cut pastry sheet in half on the diagonal, and place loosely over the tins. Press into sides and discard on overhanging edges by pressing your hand down around the edge of the tin. Prick base with a fork and fill pastry with pie weights or dried peas. Blind bake in the preheated oven for 10-12 minutes or until the pastry is golden brown. Remove from the oven and cool on a wire rack. Remove pie weights.
To make chilli chocolate: chop chilli (with half the seeds if you like more heat). Mash up in a microwave safe bowl with a pestle to release the juice. Discard of the chilli bits, leaving juice in the bowl. Break chocolate into squares and place into the chilli juice bowl. Microwave on high for 20 seconds, mix and go again if all the chocolate hasn’t melted. Mix well.
To assemble: spoon dulce de leche into the pie cases, leaving a little margin for the chocolate, and spread evenly. Top with melted chilli chocolate and spread to cover. Refrigerate for 20 minutes or until the chocolate is set. Serve chilled or at room temperature. The tarts can be made 48 hours in advance.