My first taste of dulce de leche was an eye-opening — or palate-opening — experience. If there were other things that tasted this good, I wanted to know about them and work with them.
After watching April Bloomfield make this pie, I became convinced of two things: 1) I need to make this now and 2) April and I should be soul friends.
This mostly follows April’s recipe, though I didn’t grate the pastry dough because I can be lazy, used chocolate curls because they photographed better, and scaled the recipe to fit my two 8-inch tart pans.
- Three 14-oz cans sweetened condensed milk, labels removed
- 9-10 bananas
- 3 cups heavy cream
- 4 1/2 tablespoons confectioners’ sugar
- 2 vanilla beans, split lengthwise
- 3 ounces bittersweet chocolate chips
- 1 Tablespoon shortening
- 2 1/4 cups all-purpose flour
- 3/4 cup confectioners’ sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into ¼ inch pieces and chilled
- 1/4 teaspoon kosher salt
- 3 large egg yolks, lightly beaten
- Put the cans of condensed milk into a slow cooker. Cover completely with water. Cook on high for 10 hours. Depending on your settings, you may have to reset the slow cooker after 6 hours of cooking. Remove the cans once the cooking process has completed and cool them completely before opening.
- Alternately, you can simmer the condensed milk in a large pot. Again, cover the cans of milk completely with water. Simmer for 3 hours. Remove the cans once the cooking process has completed and cool them completely before opening.
- Preheat oven to 350F.
- Sift the flour into a food processor and add the sugar, butter, and salt. Pulse until the mixture looks like fine breadcrumbs. Add the yolks and pulse until crumbly dough forms. Scrape the dough out onto a work surface and lightly knead just until smooth. .
- Divide the dough in half. Use your fingers to press the dough onto the bottom and up the sides of two 8-inch tart pans, creating an even layer in each. Dock the pie crusts, using a fork to pierce the bottom of the crusts in a few places to allow steam to escape during baking.
- Freeze the crust for 15 minutes.
- Bake the tart shells until the edges are light golden brown, 20-25 minutes. You may want to use pie weights if you worry about the crust puffing up.
- Cool to room temperature.
- Peel 6 or 7 of the bananas and slice them on the bias into approximately ½ inch thick pieces. Starting from the outside and working your way to the enter, arrange the bananas in concentric circles on the bottom of each tart shell, overlapping slightly.
- Gently dollop the caramelized condensed milk on top of the bananas in each of the two tart pans. Spread it evenly over the slices. Cover with plastic wrap and put it in the fridge to chill, up to 2 hours.
- While the pie is chilling, combine the cream and the confectioners’ sugar in a bowl. Use a knife to scrape the vanilla bean seeds into the cream; discard the pod. Use whisk or a handheld electric mixer to whip the cream to soft peaks. Cover it too, and chill in the fridge.
- Place the chocolate chips and shortening in a bowl. Microwave for 20 seconds. Stir. Continue heating in the microwave in 15-second increments, stirring after each increment, until chocolate has melted. Don't overheat or the chocolate will burn and become gritty.
- Spread the melted chocolate in a very thin layer onto the back of a baking sheet. Freeze for 2 minutes until just slightly pliable.
- Use a metal spatula to scrape off curls of chocolate from the baking sheet. Place curls into a bowl and refrigerate.
- Peel and slice the remaining bananas. Layer, in loose concentric circles, on top of the dulce de leche in each of the tart pans.
- Top each pie with whipped cream. Finally, top the whole thing with chocolate curls.
- It's best to serve this right away, or within a few hours as it can tend to weep a bit. That being said, I've allowed this to sit in the fridge overnight with stabilized whipped cream and it was still pretty darn good the next day.