Browned Butter Dulce De Leche Tart with Caramelized Nuts
A sophisticated shortbread tart featuring nutty browned butter crust topped with silky dulce de leche, crunchy caramelized pecans and peanuts, and a chocolate drizzle. The butter is cooked until it develops deep caramel notes that complement the sweet dulce de leche perfectly. This elegant dessert requires patience as the dough rests overnight to develop flavor, but the hands-on preparation is straightforward. The combination of textures from the tender shortbread, smooth caramel, and crunchy candied nuts creates an indulgent treat perfect for special occasions or when you want to impress guests with a restaurant-quality dessert.
Ingredients
- 1 ½ sticks unsalted butter
- ½ cup dark brown sugar, lightly packed
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- 1 ½ cups all-purpose flour
- 1 14 oz. can dulce de lechecaramel sauce1:1dairy
thinner consistency
- ½ cup white sugar
- ½ cup pecans, toasted
- ½ cup peanuts, toasted
- ½ cup semi-sweet chocolate chipsdark chocolate1:1
more intense flavor
Instructions
- 1
Lightly grease a fluted tart pan with removable bottom or line square cake pan with foil overhang
- 2
Melt butter in small saucepan over medium heat and continue cooking until caramelized with nutty aroma and brown flecks form, being careful not to burn
- 3
Remove from heat and combine melted butter with brown sugar, vanilla and salt in medium bowl
- 4
Add flour and mix until incorporated, then spread dough evenly in prepared pan
- 5
Let stand for at least 2 hours or preferably overnight at room temperature
- 6
Preheat oven to 300°F and bake shortbread for 45 minutes
- 7
Remove from oven and spread dulce de leche on top, returning to oven briefly if needed to soften for easier spreading
- 8
Refrigerate tart until needed
- 9
Heat saute pan on low and sprinkle white sugar, letting it melt without stirring
- 10
Gently swirl pan until sugar is completely melted, then toss in toasted nuts and salt if desired
- 11
Place nuts on greased plate or marble surface until hardened, then chop into small pieces
- 12
Sprinkle chopped caramelized nuts onto tart, pressing in slightly
- 13
Melt chocolate in microwave at 45-second intervals, stirring between, until smooth
- 14
Drizzle melted chocolate on top of tart
Tips
Watch the butter carefully when browning - it goes from perfect to burnt quickly. Look for brown bits and nutty aroma.
Let the shortbread dough rest overnight for best texture and flavor development.
If dulce de leche is too thick to spread, warm it briefly in the oven to soften.
Good to Know
Cover and refrigerate for up to 5 days. Store at room temperature for 2 days if serving soon.
Can make shortbread base up to 2 days ahead. Add toppings day of serving for best texture.
Serve at room temperature or slightly chilled. Cut with sharp knife, cleaning between slices.
Common Mistakes
Don't refrigerate the dough before baking - it needs to rest at room temperature
Avoid stirring the sugar while caramelizing - swirl the pan instead to prevent crystallization
Don't let the butter burn when browning - remove immediately when it smells nutty
Substitutions
Dairy-Free Swaps
thinner consistency
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a tart pan?
Yes, use an 8-inch square cake pan lined with foil, leaving overhang on two sides to lift out the finished tart easily.
How long will this keep?
Store covered in refrigerator for up to 5 days or at room temperature for 2 days for best quality.
Can I use store-bought caramel instead?
Yes, substitute dulce de leche with thick caramel sauce, but dulce de leche provides richer flavor and better consistency.