Chocolate Dulce de Leche Tarts made with NUTTER BUTTER Variegate
- 5 lb.pastry dough (for pie crusts)
- 4¾ lb.NUTTER BUTTER Crème Variegate, divided
- 1 lb.plus 1-1/2 oz.dulce de leche
- 2½ lb.bittersweet baking chocolate, chopped
- 28 fl ozwhipping cream
- 16 fl ozcannedsweetened condensed milk
- 20 fl ozeggs
- 1 Tbsp.plus 2 tsp.vanilla
- 8 oz.whippedheavy cream
Nutrition per serving
Roll out pastry to 1/8-inch thickness. Cut to fit in 35 (4x1-inch) tart pans, rolling trimmings as necessary. Transfer pans to sheet pan; dock pastry with fork. Bake in 400ºF-convection oven 5 min. or until golden brown.
Mix 5 cups Variegate and dulce de leche; spoon about 2 Tbsp. into each tart shell.
Place chocolate in large bowl; set aside. Cook whipping cream and sweetened condensed milk in saucepan on medium heat 8 to 10 min. or until mixture reaches 160ºF, stirring frequently. Add to chocolate; stir until melted. Beat eggs and vanilla with whisk until well blended. Gradually add to chocolate mixture, stirring after each addition until well blended. Spoon into tart shells, adding about 1/3 cup to each.
Bake in 275ºF-convection oven 10 to 12 min. or until set. Cool to room temperature.
Mix remaining 1-1/4 cups Variegate with whipped cream; pipe about 1 Tbsp. onto each tart.