Tarta Tofi / Havannet

Tarta Tofi / Havannet

For the dough:

  • 2 cups / 250 grams self-rising flour

  • 1 Egg

  • ½ cup / 100 grams sugar

  • ½ cup / 100 grams unsalted butter

  • 2 teaspoons of vanilla extract


For the filling:



  1. Place the flour and the sugar in a bowl. Incorporate the butter and mix until it gets a granulated consistency. Add the egg and the vanilla extract. Mix well until you get a soft dough.

  2. Lightly grease a 10-inch pie mold (you can also line it with parchment paper). Roll the dough, making sure that the bottom and the sides of the mold are properly covered. Prick the bottom with a fork and bake at low temperature for 25 minutes.

  3. Let the dough cool down. Then, fill the crust with dulce de leche repostero, making sure that the pie is evenly covered.

  4. Lastly, melt the chocolate with the whipped cream. You can either microwave it, or melt it in a double- boiler (bain-Marie).

  5. Refrigerate for 3 hours, unmold and it’s ready!!!



  • You can decorate the sides of the pie by making little cones of dulce de leche, so that it has a neat finish.

  • If you like dry fruits, you can also sprinkle them on top of the pie, right after pouring the chocolate.

  • Another option would be to decorate the pie with grated white chocolate, or with chocolate curls done with potato peeler.