Bake · 1 hr 20 min + chilling
Chocolate arequipe tart
A crisp cocoa crust layered with arequipe and dark chocolate ganache.
Ingredients
- 180 g unsalted butter, softened
- 170 g sugar
- 3 large eggs
- 1 tsp vanilla
- 200 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 80 ml whole milk
- 170 g arequipe
Method
- Heat oven to 170°C / 340°F and line a loaf pan.
- Cream butter and sugar until pale. Beat in eggs one at a time, then vanilla.
- Fold in flour, baking powder and salt, alternating with milk.
- Spread half the batter in the pan, add spoonfuls of arequipe, then repeat. Drag a knife through once or twice.
- Bake 50–60 minutes until a skewer inserted into cake—not an arequipe pocket—comes out clean.
Arequipe noteUse a light hand when marbling so the caramel stays in visible ribbons.