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Recipe

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.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 16 to 20 servings

Ingredients

Original reipce makes 2 dozen Change Servings

  • CRUST
  • MEXICAN CHOCOLATE FILLING (GANACHE)
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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.

Nutrition Facts

Amount Per Serving
Servings: 16 to 20 servings
Calories 490
Calories from Fat 220
%Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Cholesterol 105mg 35%
Sodium 170mg 7%
Total Carbohydrate 65g 22%
Dietary Fiber 0.5g 2%
Sugars 48g
Protein 6g
Vitamin A 15%
Vitamin C 6%
Calcium 10%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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