Ingredients

Adjust Servings:

	CHOCOLATE TART BASE
	150g All-Purpose Flour
	15g Alkalized Cocoa powder
	85g Brown Sugar
	1.5g McCormick Iodized Salt
	113g Butter, unsalted cold & cubes
	12g Egg
	25g ice water
	SPICE CHOCOLATE GANACHE
	200g Tulip Dark Chocolate Paste
	15g Whipping Cream
	15g Tabasco® Red Pepper Sauce

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Spiced Chocolate Dulce Tarts

Dark Chocolate tart base, filled with sweet and creamy dulce de leche, topped with Tulip's Dark Chocolate Paste with hints of spiciness from Tabasco Red Pepper Sauce.

Serves 6
Medium

Ingredients

CHOCOLATE TART BASE
150g All-Purpose Flour
15g Alkalized Cocoa powder
85g Brown Sugar
1.5g McCormick Iodized Salt
113g Butter, unsalted
cold & cubes
12g Egg
25g ice water
SPICE CHOCOLATE GANACHE
200g Tulip Dark Chocolate Paste
15g Whipping Cream
15g Tabasco® Red Pepper Sauce

Directions

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Steps

1 Done	In a bowl, combine all purpose flour, alkalized cocoa powder, and iodized salt. Set aside.
2 Done	Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in egg and add in dry ingredients.
3 Done	divide the dough depending on your desired weight and size. Evenly press each portion into the bottoms and sides of the tartlet pan. Refrigerate for 30 minutes.
4 Done	Preheat oven to 350f. Prick tart shells all over with a fork. bake until cooked through.
5 Done	in another bowl, mix 200g Tulip Chocolate Paste, 15g whipping cream, and 15 drops of Tabasco Red Pepper Sauce. Mix until smooth and shiny.
6 Done	Fill each tart shell with enough amount of dulce de leche filling. Then top with Spiced Chocolate