Salted Dark Chocolate and Dulce de Leche Tart
This Salted Dark Chocolate and Dulce de Leche Tart is an indulgent treat with a crunchy vanilla wafer crust and luscious layers of silky chocolate and creamy dulce de leche.
Equipment
- 9-inch Tart Pan
- Medium mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Double boiler or microwave-safe bowl
Ingredients
- 1 1/2 cups vanilla wafer cookie crumbs from about 7 ounces of cookies
- 2 tablespoons light brown sugar
- 1/8 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cut into chunks
- 8 ounces dulce de leche
- 2-4 tablespoons heavy cream as needed
- 6 ounces good quality dark chocolate (70-75%), finely chopped
- 1 1/4 cup heavy whipping cream divided
- 1/4 cup unsalted butter cut into chunks
- 1 teaspoon vanilla extract
- Flake sea salt such as Maldon, for topping
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla wafer cookie crumbs, light brown sugar, fine sea salt, and ground cinnamon. Add the chunks of unsalted butter and mix until the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan. Pack it tightly to create a sturdy crust. Bake in the preheated oven for about 10 minutes, or until golden brown. Remove from the oven and let it cool completely.
- In a small saucepan, gently heat the dulce de leche over low heat. If it’s too thick, add 2-4 tablespoons of heavy cream, stirring until smooth and pourable. Pour the dulce de leche into the cooled tart crust, spreading it evenly.
- Using a double boiler or microwave, melt the finely chopped dark chocolate with 1/4 cup of heavy whipping cream. Stir until completely smooth. In a separate bowl, whip the remaining 1 cup of heavy whipping cream until stiff peaks form. Gently fold the melted chocolate mixture into the whipped cream until fully combined.
- Pour the chocolate filling over the dulce de leche layer in the tart crust, smoothing it out with a spatula. Place the tart in the refrigerator to set for at least 2 hours, or until firm.
- Once set, remove the tart from the refrigerator. Just before serving, sprinkle the top with flake sea salt. Slice and enjoy this delightful tart!
Notes
- Use high-quality dark chocolate for the best flavor and richness.
- Ensure whipped cream is at stiff peaks to achieve a light, airy filling.
- Chill the tart long enough to set for clean slicing and perfect texture.
- Try adding fresh berries or nuts on top for added texture and flavor.