Dulce de leche, a popular flavor in Mexico, pairs beautifully with chocolate to create a simple tart.
Preheat oven to 450°F. Lightly sprinkle Large Round Stone with Handles with flour using Flour/Sugar Shaker. Place one crust in center of baking stone. Lightly spray crust with water using Kitchen Spritzer. Place second crust over first crust, matching edges and pressing down to seal. Using Baker's Roller®, roll out crust to edge of baking stone. Fold 1/2 in. of crust edge in toward center, forming an even border; pinch to form a fluted edge. Prick entire bottom surface of crust with pastry tool. Bake 17-19 minutes or until crust is golden brown. Remove baking stone to Stackable Cooling Rack. Immediately sprinkle 1 cup of the chocolate morsels evenly over crust; set aside.
For filling, combine cream cheese and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1-2 minutes or until cream cheese begins to soften, stirring every 60 seconds. Whisk filling with Stainless Whisk until thoroughly combined and smooth. Place hazelnuts in Small Micro-Cooker®; microwave; uncovered, on HIGH 1-2 minutes or until lightly browned and fragrant, stirring every 30 seconds. Coarsely chop nuts using Food Chopper; set aside.
To assemble tart, spread melted morsels over crust using Small Spreader; sprinkle with half of the nuts. Spread filling over crust; top with remaining nuts. Place remaining 1/4 cup chocolate morsels in (1-cup) Prep Bowl. Microwave on HIGH 1 minute or until chocolate is melted, stirring every 15 seconds. Place chocolate into resealable plastic bag and trim corner using Professional Shears. Drizzle chocolate over tart. Serve warm.
U.S. Nutrients per serving: Calories 330, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 20 mg, Carbohydrate 39 g, Protein 5 g, Sodium 180 mg, Fiber 2 g
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