Everyone will be humming around the house once they get a spoonful of this layered little symphony — Conchita Galletas María and Conchita Dulce de Leche stacked into a tart that tastes like your best childhood afternoons. One bite at a time. Here's how to make this instant classic.
Ingredients
• One sleeve of our Conchita Galletas María, the 'Dorada' kind
• One jar of our Conchita Dulce de Leche, or maybe three. You choose.
• 7oz of butter
• 1 cup of powdered sugar
• 2 egg yolks
• 1 cup of milk
• 1/2 tablespoon of vanilla essence or extract
• 1 vanilla stick
How to make it
In a small saucepan, pour the milk and add the vanilla stick. Let it simmer on low heat for about 10 mins — just enough so the vanilla gets infused in the milk. Then strain and let it cool on the side.
Cut the butter into small cubes and put into a bowl. Use an electric mixer to whisk the butter until it becomes creamy. Then add the powdered sugar slowly as you continue to mix.
Lower the speed on the mixer and add the 2 egg yolks and the vanilla essence or extract. Continue to mix until smooth and creamy with no clumps.
Take as much Dulce de Leche as you like and mix into the cream to create a swirl.
Lightly soak about 6 or 7 of the Galletas María in the vanilla-infused milk and lay them at the base of your container.
Take the Dulce de Leche swirl cream and spread it in a thin and even layer over the cookies.
Repeat steps 5 and 6 until you have about 5 layers — but who's counting?
Garnish the tart with some crushed Galletas María and a drizzle of Dulce de Leche.
Refrigerate for 2–3 hours before serving.
Siempre con amor, Abuela Conchita.
