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No Bake Dulce De Leche Tart

Are you ready to embark on a culinary journey to sweet paradise without even turning on your oven? If the answer is a resounding "yes," then you're in for a treat! Introducing the No-Bake Dulce De Leche Tart – a dessert that effortlessly combines the creamy, caramel goodness of dulce de leche with the convenience of a no-bake recipe. This delightful creation is a game-changer for dessert lovers and aspiring bakers alike.
  • Prep Time: 1 hour | Cooking Time: 3 hours, 10 minutes
  • Serving Amount: 6-8 Slices
  • Difficulty Level: Easy


Dulce De Leche Filling

1 x 395g can sweetened condensed milk 


Tart Base

250g Choc Ripple biscuits, finely crushed

60g butter, melted



100g Koko Black Milk Caramelised Coconut Dotties

3/4 cup (150g) thickened cream

2 tbs Koko Black Cocoa Powder, plus extra to garnish


Dulce De Leche Filling

1. For the dulce de leche, remove the label from the sweetened condensed milk and place in a medium pan. Cover with water, place over a high heat and bring to the boil. Reduce heat and simmer for 3 hours. Ensure the can remain submerged at all times, adding additional water when necessary.

Tart Base

2. Spray a 20cm pie tin with olive oil and set aside.

3. Combine Chocolate Ripple biscuits and melted butter in a large bowl using a spatula. Transfer and press evenly on the base and around the sides of the pie tin. Place in fridge to set for 1 hour.

Ganache and Assembly

4. For the ganache place Koko Black Milk Caramelised Coconut Dotties, thickened cream and Koko Black Cocoa Powder into a medium sized saucepan over a low heat for 10 minutes, whisking to melt. Remove from heat and set aside.

5. Using tongs, remove can from water and allow to stand for 30 minutes. Open and transfer into the base of the tart. Allow to set for 30 minutes in the fridge and pour over ganache.

6. Place into the fridge overnight to set.

7. To serve, garnish with a dusting of Koko Black Cocao Powder.