Dark Chocolate Tart with Dulce De Leche
A buttery cookie crumb crust filled with silky dark chocolate ganache, sea salt, and dulce de leche.
Equipment
- 9 inch tart pan with removable bottom
- Small saucepan
- Rubber spatula
Ingredients
Main Ingredients
- 150 g cookie crumbs sugar cookies, graham crackers, or digestive biscuits
- 6 tbsp unsalted butter melted, for the crust
- ¼ cup granulated sugar
- 12 oz dark chocolate finely chopped
- 1 cup heavy whipping cream
- 4 tbsp unsalted butter room temperature, in pieces
- ¼ tsp flaky sea salt for the top
- 2 tbsp dulce de leche optional, for drizzling
Instructions
Cooking
- Preheat. Heat the oven to 350 degrees F.
- Crust. Mix the crumbs, melted butter, and sugar, and press into a tart pan.
- Bake. Bake the crust 10 minutes, then cool completely.
- Heat. Warm the cream until it just simmers, then pour it over the chopped chocolate.
- Stir. Wait 1 minute, stir until smooth, then stir in the butter.
- Chill. Pour into the crust, top with sea salt and dulce de leche, and chill at least 2 hours.
Notes
Substitutions: Graham crackers or digestive biscuits can replace the cookie crumbs.
Tips: Do not boil the cream and cool the crust fully before filling.
Storage: Refrigerate covered up to 5 days. Nutrition does not include the optional dulce de leche.