Recipe
Nestlé® Abuelita™

Mexican Chocolate Tart

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Get ready for oohs and ahhs when this elegant dessert is presented at the table. The tart’s crust and filling are both made with NESTLÉ® ABUELITA™, and it’s topped with fresh, juicy berries. Go ahead—indulge!

Recipe created by Richard Sandoval.

25 mins. to Prepare

30 mins. Cooking Time

240 mins. Standing Time refrigerating

295 mins. Total

Servings: 16 to 20 servings

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Ingredients

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Directions

FOR CRUST:
COMBINE
sugar and butter in large mixer bowl; beat until creamy. Slowly add egg yolk and media crema until incorporated. Combine flour and Abuelita chocolate in medium bowl. Add to butter mixture and beat until dough gathers into a ball in the mixer bowl. Do not overwork the dough. Remove dough from bowl. Divide dough into two pieces. Wrap in plastic; refrigerate for at least two hours.

REMOVE dough from refrigerator and unwrap. Pat gently into disks. On a lightly floured work surface, roll out each dough disk into a round about 1/4-inch thick and about 1 inch greater in diameter than a 9-inch tart pan. Drape the rolled-out dough into two 9-inch tart pans; gently push dough into the bottom edges and against the pan sides to make a strong and straight shell. Press down firmly along the rim of the pan to cut off the excess dough. Prick all over the bottom and sides with the tines of a fork. Place in freezer to firm up for 30 minutes.

PREHEAT oven to 350° F.

BAKE for 22 minutes or until golden brown. Transfer to a wire rack and let cool completely before filling.

FOR MEXICAN CHOCOLATE FILLING:
PLACE
Abuelita drink tablets, butter and media crema in a double boiler over hot (not boiling water) or in a large metal bowl over a saucepan of hot water. Stir occasionally until the mixture is well combined and chocolate is dissolved; stir in rum.

REMOVE top of double boiler or metal bowl from heat. While the chocolate is still hot, add the eggs one at a time, stirring constantly until incorporated. Strain the chocolate through a fine strainer to obtain a silky and smooth texture.

TO ASSEMBLE:
SPREAD
dulce de leche evenly inside the baked tarts; top with chocolate filling. Refrigerate for at least two hours. Serve garnished with fresh raspberries and mint leaves.

Cook’s Tip: Make smaller tarts too! Use four 4-inch tart pans. After removing dough from refrigerator, divide each dough piece into 2 pieces. Pat the 4 pieces into disks. Roll out dough into a round about ¼-inch thick and about 1 inch greater in diameter than 4-inch tart pans. Proceed with recipe.
Amount Per Serving
Servings: 16 to 20 servings
Calories490
Calories from Fat220
%Daily Value*
Total Fat 25g38%
Saturated Fat 15g75%
Cholesterol 105mg35%
Sodium 170mg7%
Carbohydrates 65g22%
Dietary Fiber 0.5g2%
Sugars 48g
Protein 6g
Vitamin A15%
Vitamin C6%
Calcium10%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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