Call me the uncertain Siren, keeping sentry over heaving oceans, afraid to beckon you; frightened that my foolish desires will leave you shipwrecked on rocky shores below. Yet, equally, I fear that the sweet chorus from my lips is not enough to entice you from your charted course. So I watch your ship pass, this melody trapped within my throat, and collapse heartsick atop my island bluff.
Chocolate Dulce De Leche Bars
Oh my – chocolaty and creamy deulce de leche on top of a buttery shortbread crust.You can also reduce the salt in the shortbread to ¼ t. and sprinkle the tops with sea salt just before serving. Recipe from Gourmet magazine
Ingredients
- 1 stick unsalted butter, softened
- 1/3 cup packed light brown sugar
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup heavy cream
- 1 13.5 can dulce de leche
- 4 large egg yolks
- 5 oz. bittersweet chocolate, at least 60%, finely chopped
Directions
- Make shortbread: Preheat oven to 375 degrees. Butter 9” square pan, line bottom and sides with 2 sheets of aluminum foil, butter foil.
- With a fork, blend together butter, sugar, vanilla, and salt. Add flour and blend until a soft dough forms. Spread dough evening in pan, patting evenly into pan and prick all over with folk. Bake until golden 15 to 20 minutes. Cool completely in pan on rack, about 30 minutes.
- Make Topping: Bring cream and dulce de leche to simmer in a pan until fully combined. Whisk together yolks in a bowl and then slowly add cream mixture to yolks, tempering to avoid curdling eggs. Return to pan and cook over medium heat, stirring constantly until mixture registers 170 degrees. Remove from heat and whisk in chocolate until melted.
- Pour chocolate mixture through a sieve over cooled shortbread and chill, uncovered, until set, about 2 hours. Transfer to cutting board using foil and cut with a hot, clean knife (dip in hot water and wipe clean between cuts). Chill until ready to serve.
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