Chocolate Dulce de Leche Tarts made with NUTTER BUTTER Variegate



35 individual 4 1/2" tarts
  • 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 oz whipping cream
  • 16 fl oz canned sweetened condensed milk
  • 20 fl oz eggs
  • 1 Tbsp. plus 2 tsp. vanilla
  • 8 oz. whipped heavy cream

Nutrition per serving

Calories980 Total fat64 gSaturated fat25 gTrans fat0.5 gCholesterol120 mgSodium790 mgCarbohydrate86 gDietary fiber3 gProtein14 gVitamin A15 %DVVitamin C0 %DVCalcium15 %DVIron25 %DV

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.


Special Extra

Garnish each tart with a Mini NUTTER BUTTER Peanut Butter Sandwich Cookie just before serving.

© Mondelēz International group