Portioning Dulce de Leche Bars

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate has less sugar and more antioxidants.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce is easier to find and can mimic the flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

Remove the tart with the vanilla shortbread base and dulce de leche pastry cream from the pan.

Check the consistency of the pastry cream; it should have taken the appearance of the plastic wrap, indicating it is firmly set.

Use a foil sling to help pull the tart out of the pan, loosening it around the sides.

Transfer the tart to a cutting board, noting that the crust may have broken slightly but it can be worked around.

Prepare to cut by having hot water ready to heat the knife for clean cuts.

Trim the sides of the tart for clean edges, similar to cutting a cheesecake.

Cut straight down with the knife, wiping off excess between cuts.

Save trimmings for tasting or presentation purposes.

Cut the tart down the middle, then slice into one-inch bars.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens