A Perfect Pantry

INGREDIENTS

• 1 x 400g sweetened condensed milk
• Oil spray
• 1 sheet pre-rolled short crust pastry or pre-bought base
• 300gm dark chocolate button
• 150ml cream

DIRECTIONS

1. To make dulce de leche, place can of condensed milk in pressure cooker bowl and cover with water, allowing at least 3 cm of water to cover can. Using your Pressure Express Digital Pressure Cooker, select the ‘ROAST’ setting and set the timer to 40min then press the START/CANCEL button to commence cooking process.
2. Allow to cook until the pressure cooking time has counted down. Release the pressure by turning the pressure release valve to the venting position. Carefully remove lid and remove can, place on a heat proof surface and allow to cool until it becomes room temperature.
3. Pre heat oven to 180°.
4. Using a 20cm flan tin, spray with oil spray and place the sheet of thawed out short crust pastry in the tin. Push the sides in and trim any excess pastry from the edges. Place in the fridge for 20 minutes
5. In a small pan heat up the cream until just boiling, add the chocolate, allow sitting for 2 minutes then stir. The chocolate filling is ready.
6. Remove tart from the fridge and lay a sheet of baking paper over the tart and fill with rice or baking weights to weigh it down. Bake tart in the oven for 20 minutes, remove the baking paper and weights and bake for a further 5 minutes. Remove and allow to cool before filling.
7. Remove dulce de leche from the tin, spooning it on the base of the tart. Now pour the chocolate filling over the top.
8. Allow to set in the fridge for 20 minutes before serving.
9. Serve with ice cream and fresh berries. 

 

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker