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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.
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Original reipce makes 2 dozen Change Servings
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.
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.
|Calories from Fat||220|
|Total Fat 25g||38%|
|Saturated Fat 15g||75%|
|Total Carbohydrate 65g||22%|
|Dietary Fiber 0.5g||2%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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