Dulce de leche tart

Ingredients

• 320 gplain flour (0000)
• 150 gsugar
• 120 gbutter
• 2 tspbaking powder
• 2eggs
• 200 gdulce de leche
• 200 gmixed nuts (walnuts, almonds and cashews)
• 2 tbspdesiccated coconut
• to tastecoconut flakes

Instructions

1. 1

   Cream butter and sugar

   Put the butter and sugar in a bowl and beat until creamy.

2. 2

   Add the eggs

   Beat in the eggs until combined.

3. 3

   Mix in dry ingredients

   Work in the flour, baking powder and desiccated coconut until incorporated.

4. 4

   Chop the nuts

   Pulse the nuts briefly in a food processor, leaving a mixture of large and small pieces.

5. 5

   Make the filling

   Put the chopped nuts in a bowl with the dulce de leche and stir together.

6. 6

   Line the tin

   Grease a 22 cm tin. Add the dough in portions and press it over the base, bringing it about two finger-widths up the sides to form an edge.

7. 7

   Add the filling

   Spoon in the filling and spread it across the dough.

8. 8

   Bake the tart

   Bake in a preheated oven at 180°C for 30 minutes.

9. 9

   Cool and decorate

   Leave the tart until just warm, remove it from the tin, decorate with coconut flakes and serve.

What is dulce de leche tart?

This tart pairs a sweet, buttery pastry-style base with dulce de leche and nuts. Dulce de leche is a caramel-like milk confection used in many Latin American desserts, and here it supplies the soft, rich centre.

The recipe keeps the filling simple: chopped nuts add crunch, while coconut in the dough and on top brings a second layer of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 13g protein, 69g carbs, 31g fat.

The flour and sugar provide much of the carbohydrate, while butter and nuts contribute most of the fat; the nuts, eggs and flour also supply some protein. Serve a slice with fresh fruit, or alongside a less rich dish, to balance the plate.

Build a workable base

Butter and sugar: beat them until creamy before adding the eggs, so the mixture is evenly combined.

Flour and raising agent: fold in the flour, baking powder and desiccated coconut until incorporated. Pressing the dough into the tin in portions helps cover the base and shape the raised edge.

Keep the nuts chunky

Nut texture: pulse the nuts only briefly, aiming for a mix of small pieces and larger chunks rather than a fine meal.

Filling: stir the chopped nuts through the dulce de leche until distributed, then spread the mixture evenly over the dough.

Watch the bake

Oven setting: preheat to 180°C and bake for 30 minutes, as directed. Use the stated time as your guide, since ovens and tins can affect how quickly the tart cooks.

Cooling: let the tart become just warm before removing it from the tin. This gives the base and filling a little time to settle.

Serving and texture

The filling is meant to be rich and sweet, with contrast from the nut pieces and crisp coconut topping. Allow the tart to cool further if you would like neater slices.

Serve it on its own or with fresh fruit to add a bright contrast to the caramel-like filling.

Choosing the nuts

The listed mix includes walnuts, almonds and cashews, but the important point is to keep the total at 200 g. A combination gives varied flavour and crunch.

If using whole nuts, pulse them in short bursts and check the texture between pulses so they do not turn into a paste.

Recipe notes & tips

• Use softened butter so it creams smoothly with the sugar.
• Scrape down the bowl as needed when beating the butter, sugar and eggs.
• Pulse the nuts briefly and stop while several larger pieces remain.
• Press the dough evenly across the base so the filling has a level layer to sit on.
• Grease the 22 cm tin well to make removing the tart easier.
• Wait until the tart is just warm before taking it out of the tin.

Variations

• Change the nut mix: use any combination of walnuts, almonds and cashews totalling 200 g.
• Add extra coconut: use a little more coconut in the topping for a stronger coconut finish.
• Use one nut: choose 200 g of a single listed nut for a simpler flavour.
• Serve with fruit: add fresh fruit alongside each slice for a fresher contrast.

Common mistakes to avoid

• Over-processing the nuts: they can become a paste; pulse briefly and leave some large pieces.
• Uneven dough base: thin patches may bake differently; press the dough evenly across the base.
• Skipping the raised edge: shape the dough about two finger-widths up the sides to hold the filling.
• Spreading the filling unevenly: distribute it across the whole base before baking.
• Removing it while hot: the tart may be fragile; let it cool until just warm first.

How to store

Once completely cool, cover and refrigerate the tart for up to 4 days. Bring a slice to room temperature before serving, or warm it gently in a low oven.

Frequently asked questions