Dulce du leche is one of my favorite things ever. I put it on everything. Fruit. Muesli. Ice cream. In chocolate smoothies. I eat it out of the jar. I salt it and pretend its gourmet. I am just obsessed. I love how simple it is to make, and how delicious it is.
I made this batch in the pressure cooker, and it took less than ten minutes. (plus cooling time) I didn't take any progress shots, but basically I removed the label from a can of condensed milk, put it sideways into the steamer basket attachment of my pressure cooker, filled up the pot, and heated it for 10 minutes. When it started making the hissing, steamy noise, I turned it off, let it sit overnight to cool down, and then removed the can of perfect, easy peasy, dulce du leche.
Much easier than watching it carefully boil for 3 hours and making sure the water levels didn't drop too low. I highly recommend this method!
I found these at Coles. They were sitting right by the counter on a trolley with other random bits and bobs, and I normally wouldn't have looked at them, but I was waiting for Milo to grab some potatoes. And I just spotted them.
I bought them. (The use by date was tomorrow)
And made these delicious dulce du leche walnut tarts.
Dulce du leche is great all on its own, of course.
But it's even better baked. It warm firm with a very light crust on the top, and the insides were gooey and wam, and just heaven. And the store-bought pastry shells weren't bad either! Easiest dessert ever. I had originally planned to make mini pecan tarts with these shells, but we didn't have any, and when I went to buy some they didn't have any either! So I decided to use walnuts instead.
Fill the cases with dulce du leche. Be very generous, because it's delicious.
Top with walnuts. I only put three on for the purposes of prettiness and symmetry, but the more the merrier!
Look at that caramel!
Fresh out of the oven, golden brown and beautiful.
We ate it with ice cream. And it was really, really good.
Look at that gooey caramel! Yum!
Dulce Du Leche Walnut Tarts
- 6 pastry shells (alternatively you could make your own with shortcrust or puff pastry)
- 1 cup dulce du leche
- 18 walnut halves (or more if you prefer!)
- icing sugar, to dust
Fill the pastry shells with dulce du leche. Top with walnuts. Bake at 180C for 15 minutes or until pastry is golden brown and the dulce du leche has puffed up a bit. Dust with icing sugar and top immediately.
xx gee 2 Comments »