Chef's Recipes

Pine nut dulce de leche tart

Australian Gourmet Traveller recipe for pine nut dulce de leche tart by Pinbone, Sydney.

By Mike Eggert & Jemma Whiteman
  • 30 mins preparation
  • 1 hr 30 mins cooking plus resting
  • Serves 10
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Pine nut dulce de leche tart
"Pine-nut caramel is a component of our blueberry and white pepper parfait dessert on our dinner menu," says Mike Eggert. "It's a delicious combination and we figured it would work nicely as a tart."


  • 150 gm (1 cup) pine nuts
  • 790 gm sweetened condensed milk (2 x 395gm tins)
Sweet pastry
  • 250 gm (1 cups) plain flour, plus extra for dusting
  • 50 gm pure icing sugar, sieved
  • 125 gm chilled butter, coarsely chopped
  • 1 large egg, lightly beaten


  • 1
    For sweet pastry, process flour, icing sugar and butter in a food processor until it resembles fine crumbs. Add egg and pulse until it forms a ball, adding a little iced water if necessary. Shape dough into a ball, wrap in plastic wrap and refrigerate to rest (20 minutes).
  • 2
    Preheat oven to 180C. Spread pine nuts on an oven tray and roast, stirring occasionally, until golden (8-10 minutes). Set aside.
  • 3
    Roll out pastry on a lightly floured surface to a thickness of 5mm and line a 24cm-diameter tart tin sprayed with cooking oil spray, pressing pastry into the tin well. Trim edges, wrap with plastic wrap and freeze (30 minutes to 1 hour).
  • 4
    Line pastry shell with baking paper and blind bake until just cooked, turning every 10 minutes to cook and colour evenly (25-30 minutes). Remove from oven and remove paper and weights. Reduce temperature to 150C.
  • 5
    Combine condensed milk with 1 tsp sea salt in a bowl. Spread roasted pine nuts evenly in pastry shell, then pour in condensed milk and bake, turning occasionally, until golden and set (45-55 minutes). Cool for 15-20 minutes before serving.