These beautiful Dulce de Leche Swirled Tarts start with a dark chocolate crust, packed with thick swirls of chocolate, dulce de leche, and white chocolate ganache!
Some people view Cinco de Mayo as a cultural celebration. Some folks use it as an excuse to get drunk in the middle of the week, or to shovel boatloads of chips and salsa into their bocas. At my house, we use it as an excuse to mainline dulce de leche. Whether it’s swirled into pound cake, used as a churro dipping sauce, or packed into chocolate candy cups–we’re officially dulce de leche obsessed.
There are a lot of different ways to prepare dulce de leche, but my favorite way to enjoy it is when it’s cooked until very thick, like peanut butter. If I’m not workin’ hard to get a scoop of dulce de leche on my finger, then I haven’t done it right. This extra-thick dulce de leche is a perfect cake and cupcake filling, brownie inclusion, or cookie topper. It’s also the star ingredient in these gorgeous Dulce de Leche Swirled Tarts.
I typically scoff at the idea of soulmates, but I’m pretty sure that dulce de leche and chocolate are soulmates. Oh, and salt. Dulce de leche, chocolate, and salt are three-way soulmates, which is totally a thing when you’re talking about anthropomorphized ingredients. The chocolate and the salt keep the dulce de leche from becoming too cloying and sweet, while deepening the caramelized flavor. I keep intending to pair dulce de leche with other flavors in my desserts, but I love the DDL + chocolate combination so much, I can never resist putting them together once more.
These tarts start with a crisp chocolate shell that’s not too sweet, with a deep cocoa flavor. You can always swap the crust for an Easy Oreo Cookie Crust if you’d prefer. But let’s be honest, no one is here for the tart shell. The filling is the star, and the filling is kind of brilliant, if I do say so myself. (And I certainly do…) The three different flavors are all based off of the same white chocolate ganache. After mixing it up and reserving some of the white chocolate, dulce de leche is whisked into the rest, creating a dulce de leche ganache. Then, a bit more of that is separated out, and dark chocolate is added to it, resulting in a dark chocolate-dulce de leche ganache. That’s a mouthful in more ways than one! So although there are 3 different flavors in the filling, they all come together in the space of about 10 minutes, after the dulce de leche has been cooked. It’s a sly trick that makes it easy to assemble these swirled beauties.
I am READY for May to be here. Bring on Cinco de Mayo! (And Seis de Mayo, and Siete de Mayo…) April has had its good moments, but it’s also been insanely busy and stressful, and the LaBau household is collectively tired and cranky. The other morning, Jason went to go get his shoes, but grabbed my heels instead and started to try to put them on. This is not okay. We need sleep, and down time, and our yearly dulce de leche gorging session. Here’s to new months and old favorites! ¡Buen provecho, amigos!
❤️ MORE MINI TARTS YOU’LL LOVE
- Chocolate Raspberry Tarts
- Baileys Chocolate Caramel Mini Tarts
- Strawberry Rose Tarts
- Grapefruit Tarts
- Persimmon Almond Rosette Tarts
- Lemon Ginger Ice Cream Tarts
- Pistachio Rose Tarts
Dulce de Leche Swirl Pound Cake
Dulce de Leche Pumpkin Pie
Dulce de Leche Swirled Tarts
Ingredients
For the Chocolate Tart Dough:
- 5.33 oz all-purpose flour, (1 1/4 cups)
- 1 oz powdered sugar, (1/4 cup)
- .75 oz unsweetened cocoa powder, (1/4 cup)
- 1/4 tsp salt
- 4 oz unsalted butter, very cold, cubed
- 1 large egg yolk
For the Dulce de Leche Filling:
- 14 oz sweetened condensed milk, (1 can)
- 12 oz white chocolate, finely chopped – do not use white chips if they list vegetable oil or palm oil as an ingredient. You want white chocolate that contains cocoa butter only!
- 5 oz heavy cream, (1/2 cup +2 tbsp), divided use
- 1/4 tsp salt
- 1 oz unsalted butter, (2 tbsp), at room temperature
- 2.5 oz semi-sweet chocolate, (about 1/3 cup), finely chopped
Instructions
To Make the Chocolate Tart Dough:
- Combine the flour, cocoa powder, sugar, and salt in the bowl of a food processor, and pulse briefly until everything is well-blended. Add the cold cubed butter and pulse until it is in small pea-sized pieces. Add the egg yolk and pulse in 5-second bursts until the dough starts clumping together.
- Turn it out of the food processor and knead it lightly several times to incorporate any extra flour and cocoa powder. At this point, the dough can be wrapped and refrigerated for several days. If you’re ready to use it now, spray four 6-inch removable bottom tart pans with nonstick cooking spray. Press the dough into the bottom and sides of the pans in a thin, even layer.
- Freeze the shells for 30 minutes, and while they’re in the freezer, preheat the oven to 375 degrees F. Spray the tops of the tart dough with nonstick spray, then press a sheet of foil into the shells and fill the foil with dry beans, rice, or pie weights. Bake the shells for 10-12 minutes, then carefully remove the foil and weights. Bake for an additional 7-8 minutes to fully bake the shells, until puffed, dry, and fragrant. Let the shells cool completely before filling them.
To Make the Dulce de Leche Filling:
- Remove the paper wrapper from the can of condensed milk. Place it in a slow cooker then fill it with water that comes an inch above the can. Set the slow cooker to low heat, cover it, and leave it to cook for 8-9 hours. (This can be done overnight, so that you wake up to dulce de leche!) Once cooked, carefully remove the can from the water and let it cool completely before proceeding.
- Place the finely chopped white chocolate in a medium bowl. Pour 1/2 cup of heavy cream into a small saucepan and bring it to a simmer over medium-high heat. Pour the hot cream over the chopped white chocolate, and let it sit for 1 minute to soften the chocolate. After a minute, gently whisk the white chocolate and cream together until it is smooth and silky. If chunks of white chocolate remain, microwave the bowl in 10-second increments, whisking well after each one, until they are entirely melted. Finally, add the room temperature butter and salt and whisk them in.
- Separate out 1/2 cup of the white chocolate filling into a small bowl and set aside. To the remaining white chocolate, add the dulce de leche and whisk it in until smooth.
- Separate out 1/2 cup of the dulce de leche filling. Melt the semi-sweet chocolate in a small bowl, then mix the melted chocolate into the 1/2 c of dulce de leche. Add the remaining 2 tbsp of cream to thin out the chocolate mixture, if needed. You should now have a small bowl of chocolate dulce de leche filling, a small bowl of white chocolate filling, and a larger bowl of dulce de leche filling.
- Spoon the dulce de leche filling into the cooled tart shells, filling them about half full. Take a small spoon and dollop small spoonfuls of the 3 different fillings on top of a tart in a random pattern. Take a toothpick and swirl it through the filling to create a marbled pattern. Repeat with the remaining tarts. Depending on the height of your tart shells, you may be left with some excess filling. It is delicious on cookies, crackers, toast, or your fingers!
- Refrigerate the tarts until the filling is set, for about 1 hour. The tarts can be made in advance and kept in an airtight container in the refrigerator for 3-4 days. For the best taste and texture, let them sit at room temperature for about 30 minutes before serving, so the filling is soft and silky.
Recipe Notes
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Is there a tart pan you recommend using for these? I love small tarts, but it’s hard to find the pans.
Hi Sara! I bought my tart pans at a local kitchen supply store and I can’t tell what brand they are–I will tell you they’re not super fancy but they get the job done. They basically look like this–this isn’t where I ordered them from, but just so you know what type I’m talking about:
http://cooksdream.com/store/product/fdpft6518.html
I see that Amazon carries a number of small tart pans, mostly in the 4″ range. If that’s all you can find, then you can make this in 4″ shells, and you’ll probably get 6 tarts out of the recipe. I DEFINITELY prefer the kind with removable bottoms–I don’t even know why they make any other kind!
Great recipe, it looks easy enough. I have bought my little tart pans from Walmart, My Walmart has all kinds of little miniture pans like these. Also my Walmart carries the Dulce de leche in a can already made. It is right by the canned milk and the sweetened condensed milk section. For sure Walmart has it, and you can order it on line too if you don’t want to make it. I remember once in my day, I was trying to make a project and I put 4 cans of sweetened condensed milk in a pan and cooked it to long and ended up with caramels. I just scooped small spoonfuls out onto waxed paper and then folded up the ends and had candy. so you will never loose making this stuff. I’m like you Elizabeth I love it can could eat it by the spoonfuls too.
Thanks Donna! Dulce de leche is actually one of my husband’s guilty pleasures – he likes to just eat it from a can with a spoon!
I have a passion for Dulce de Leche – I recently mixed it with Vegemite, that’s how much I love it. Plus, as Liz Lemon would say, when you’re so tired your man is trying to wear your shoes, That’s a Dealbraker, Ladies!
Wait. You can’t just throw out a comment like “I mixed dulce de leche with Vegemite” and leave it like that without more explanation! I need details. And descriptions. And maybe diagrams or photos. How was it???
Also, three stars for the Liz Lemon reference!
The swirl makes this irresistible treat look even more irresistible!
Thanks Medeja! I’m a sucker for a good swirl. 🙂
That tart is gorgeous!! And looks amazing- love the swirl 🙂
Thank you Chloe!
You are still the queen of the swirl & my sugar hero! These look amazing!!
Queen of the swirl, I’ll take it! Thanks Faye. 🙂
Wow! You are still the queen of the swirl & my sugar hero. These look amazing!!
These look incredible! But I’m confused by the first step for the filling…and confusion on the first step doesn’t bode well… You actually submerge the can of condensed milk in water? Does the milk’s heavier weight keep it in the can, or is it supposed to mix with the water?
Hi Joanne! The can is actually unopened during the step–the milk cooks in the can, in the hot water. Does that make sense? 🙂
Duh! I knew I had to be missing something obvious, didn’t think it would be THAT obvious. Thank you!
Haha, no worries! Let me know what you think if you give it a try, Joanne!
Oh my goodness! You are my sugar hero too.
Thank you Norma!
I am coming to your house for la fiesta! I just made dulce de leche last night in the oven and have been trying to decide what to make with it. I think I have just found it :). Nothing beats utterly thick and perfectly creamy dulce de leche. These tarts are stunning, Elizabeth!
You are so invited to my casa! I know you will come up with something amazing for that dulce de leche, can’t wait to see what it turns into!
this looks amazing!
Thank you, Dina!