Dark Chocolate Dulce de Leche Tart
ING Crust: 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces cookies) 2 tablespoons light brown sugar 1/8 teaspoon fine sea salt 1/4 teaspoon ground cinnamon 6 tablespoons unsalted butter, cut into chunks For Dulce de Leche: 8 ounces dulce de leche 2-4 tablespoons heavy cream, as needed For Ganache Mousse: 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
METHOD
CRUST Proc/chop wafer cookies. Add sugar, salt, and cinnamon. Proc/pulse to incorporate. Add melted butter fold to incorporate, evenly moisten. Chill/set 30 min Pressed into six 4-inch mini tart pans) with a removable bottom.
CARAMEL LAYER Combine Trader Joe’s brand jarred dulce de leche w/ 3 tb cream was perfect. Microwave 45-60 seconds, stirring once, til smooth and cream, is completely incorporated. Spread even layer in the bottom of chilled crust. Refridge while you prepare the chocolate layer.
CHOCOLATE LAYER Heat 3/4 cup of cream til it just begins to bubble (do not boil). Pour over finely chopped chocolate. Steep 30 sec, then begin to gently whisk, making small concentric circles in center, until chocolate is melted and smooth. Add butter, 1 chunk at a time, whisking slowly until incorporated before adding the next chunk. Stir in vanilla. In a clean bowl, vigorously whisk remaining 1/2 cup cream until it forms soft mounds (you’re looking for a slightly softer consistency than typical whipped cream). Fold into melted chocolate mixture until smooth and no white streaks remain. Pour over dulce de leche; spread evenly. Set in counter 1 to 2 hours at cool room temperature or refrige for 30 to 60 minutes just until set (if refrigerated longer, the top won’t be as glossy.)
FINAL Liftout of pans. Sprinkle with sea salt flakes and edible glitter just before serving.
CHEF NOTES Tart will keep, covered and refrigerated, for up to 2 days. Let come to room temperature prior to serving.