Dulce de Torrontés Tart

Introduction to Dulce de Torrontés Tart

The Dulce de Torrontés Tart is a unique dessert that beautifully highlights the aromatic qualities of the Torrontés grape, often referred to as Argentina’s flagship white grape variety. The dish marries traditional tart pastry with a sweet, wine-infused filling, creating an enchanting combination of flavors.

Torrontés has a storied history, originating in the vineyards of Argentina. Although the grape was thought to have European roots, genetic studies show its distinctiveness. The wine produced from this grape is aromatic, often with floral notes similar to Muscat. This tart underscores these flavors in a silky dulce de leche.

Ingredients

• Flour - 250g
• Butter, cold and diced - 125g
• Sugar - 50g
• Salt - a pinch
• Egg - 1 yolk
• Water, icy cold - 2 tbsp
• Dulce de leche - 400g
• Torrontés wine - 100ml
• Zest of one lemon
• Whipped cream for serving
• Fresh mint leaves for garnish

Preparation Steps

1. Preparing the Pastry

   In a large bowl, mix together flour, sugar and a pinch of salt. Add the cold diced butter to the flour mixture.

   Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.

   In a separate bowl, whisk the egg yolk with the icy water and add it to the dry ingredients.

   Mix until the dough comes together, wrap it in cling film, and refrigerate for at least 30 minutes.

2. Making the Filling

   While your crust chills, start the filling by gently warming the dulce de leche in a saucepan over low heat. Stir in the Torrontés wine gradually, until the mixture is smooth.

   Add the zest of one lemon and continue stirring until fully incorporated. Allow the mixture to cool slightly.

3. Assembling the Tart

   Preheat your oven to 180°C (350°F).

   Roll out the chilled pastry between two sheets of baking paper to about a 3mm thickness. Line a tart tin with the pastry, trim the edges, and prick the base with a fork.

   Line the tart with baking paper and fill it with baking weights. Bake blind for 15 minutes, then remove paper and weights, and bake another 5-10 minutes until golden.

   Pour the cooled dulce de leche mixture into the baked tart shell. Smooth the top with a spatula.

4. Final Baking and Serving

   Return the tart to the oven and bake for an additional 10-15 minutes. The filling should be set but still a little wobbly in the center as it will continue to firm up as it cools.

   Cool the tart on a wire rack. Serve with a dollop of whipped cream and a sprig of fresh mint leaves.

Enjoying Your Dulce de Torrontés Tart

When served, the Dulce de Torrontés Tart should captivate guests with its sweet aroma emanating from the Torrontés wine. Its combination of creamy dreamy texture from the dulce de leche filling and the buttery crunch of the pastry makes it an ideal end to any feast.

This dessert pairs wonderfully with a glass of chilled Torrontés wine, enhancing the floral notes of the tart.