Nutella Dulche de Leche Tartellette

Nutella Dulche de Leche Tartellette

Cooking does not rhyme with laziness.

The sluggish post going on here in my kitchen mirrors my recent indolence due to beautiful blue sky and warm weather. Pardon me. Well as most Southern French people say, that living in this beautiful corner of the world makes you live like cicadas; do nothing but sing and enjoy life. :-) Although I would admit that it could be boring if blown out of proportion. I was lucky that the past three days, Mistral has been blowing cool winds and it suddenly awakened my thirst to be in the kitchen once again.

I just thought of something simple, good and of course with chocolate in it. I guess you cannot think of other recipes easier to make than this one. Provided of course you have some dulche de leche and nutella jar seating in your kitchen and a little bit of fervor to handle your dough.

I call this Nutella theraphy a perfect recipe to combat the laziness sleeping within us.

And by the way I'll be sending this recipe over at Joelen for her Eye in my Pie event. If you love sweet pies go and check it out!


Nutella Dulche de Leche Tartellette

for your tart shells (Pate Sablé)

11/4 cups of flour (about 150 g)
1/4 cup almond powder (about 50 g)
1/2 cup of sugar
1 egg yolk
1 stick of butter cut in cubes (about 100 g)

(note: you can add a little bit of water if the dough is too compact and dry)

In a food processor, pulse all the flour, almond and sugar. Then add the butter and pulse again. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate for about an hour. To avoid them sticking on to your hands and table roll the dough between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Butter your tart molds and put your cut doughs. Press them firmly on the sides. Because the dough has tendency to puff up use fork to make holes on the bottom of your dough. Refrigerate them again for another hour before baking. Preheat your oven at 180° celsius and bake for about ten to fifteen minutes or until golden brown.

Once your tart shells are ready you can fill them up with dulche de leche and lots of nutella on it.


My other tart and pie recipes:

Mango Cheesecake Pie
Pinacolada Pie
Chocolate Tart

Chocolate Brownies with dulche de leche and pecan nuts

Chocolate Brownies with dulche de leche and pecan nuts

I hope you have time to spare for me and my chocolate?

Have you ever felt that since were grown up now life has lost its magic? That somehow our guardian angels (if ever you believe they exist) have left or abandoned us? This was the topic that I had with my youngest sister, those rare occasions that I see her online. A person of few words as we often describe her, but online she metamorphoses into a talkative person that is much approachable that is easier to communicate with.

As we were saying, how things could be so ironic that when we were kids our life was in reality was a harsher life. But we never perceived it that way. Life always finds solution to our small worries. We were craving for ice-cream and there we found that shiny coin that fell from whosever pocket to the ground. It was raining outside we couldn’t play we drew images of sun on the floor then the mighty sun appears and the rain suddenly stops. There was this time we needed to bring frogs for our science project and it rained so hard it flooded even inside our house. And you probably guessed what happened next. Dozens of frogs were swimming in our living room, catching them wasn’t so hard after all. Oh And that day that we all had that big exam on Math (the subject we hated the most) and that we prayed so hard to avoid it. Next thing we knew there was a big typhoon and classes we’re suspended. How I wish things right now were a lot easier like before.

I am happy that I had that chat with my sister yesterday. Honestly since our dad passed away (not so long ago) we never really confronted the void he left on us. We all tried to live a normal life and deliberately avoided this emptiness and sadness. I guess it’s just really hard to realize we are grown up persons now on our own. A grown up person that needs to maturely face the cruel realities of life

That is why eating chocolate a lot of time is highly advisable for it wakes up the childness on us. This is my entry to Lore’s Original Recipes.

And by the way I’m sending three slices of this brownies virtually to 3 Pinay bloggers that I want to cheer up: Kala (lost in translation somewhere in the Middle East), to Makis (giving tutorials without electric fan that’s cruel!) and to Haze (building her cement factory in Corsica). Go girls!!

Chocolate Brownies with dulche de leche and pecan nuts

125 g (4 oz) of butter
125 g (4 oz) of dark chocolate
2 eggs
1 cup caster sugar
1 cup plain flour
2 tablespoons of selfraising flour
3/4 cup of chopped pecan nuts (leave some unchopped to decorate your brownies)
4 tablespoons of dulche de leche
I suggest go and check Gloria's recipe (Canela's Kitchen) she is the best dulche de leche maker I know!!

Put butter and chocolate in a saucepan over very low heat and stir until mixture becomes homegenous. Place eggs and sugar in a bowl and beat until mixture is pale and thick. Fold the chocolate mixture, sifted flour and pecan nuts. Mix well. Grease your square cake pan and pour the first layer with chocolate mixture. Add a layer of a dulche de leche on the layer and put the remaining chocolate mixture. See to it that the dulche de leche still floats on the surface. Decorate the surface with some pecan nuts. Bake in a preheated oven at 180° for about 20 to 30 minutes. I normally prepare my brownies a day before, keep them in the fridge and cut them once they have really cooled off.

Try my other chocolate recipes :
Nutella Tiramisu with Dulche de leche
Chocolate Mousse
Pecan nuts and Maple syrup Tart