Nice No-bake for the holidays when your oven is overworked. Rich chocolate ganache mousse;
creamy dulce de leche, nestled in a sweet/salty cookie crust. Gets healthful zinc into your system
and just "by accident" also contains luscious, creamy dulce de leche and a cinnamony cookie crust.
Dark Chocolate Dulce de Leche Tart
ING Crust: 1 1/2 cups vanilla wafer cookie crumbs (about 7 oz pkg) 2 tbl light brown sugar 1/8 tsp fine sea salt 1/4 tsp cinnamon 6 tbl unsalted butter in chunks
DULCE DE LECHE LAYER 8 oz dulce de leche 2-4 tbl h/cream. GANACHE MOUSSE: 6 oz good quality dark chocolate (70-75%), fine-chp 1 1/4 cup h/cream, 1/4 cup unsalted butter in chunks tsp vanilla. GARNISH Maldon flaked sea salt, edible glitter.
CRUST Proc/pulse to chop wafers, sugar, salt, and cinnamon. Fold in melted butter. Chill/set 30 min. Press into six 4" mini tart pans w/ removable bottoms.
CARAMEL LAYER Combine dulce de leche w/ 3 tb cream. Micro 45-60 sec, smooth and creamy, stir once. Spread evenly on chilled crust bottom. Chill.
CHOCOLATE LAYER Heat 3/4 c cream til bubbly (do not boil). Pour over fine-chp chocolate. Steep 30 sec, then begin to gently whisk, making small concentric circles in center til melted and smooth. Add butter chunks singly, whisk slowly before adding 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 to server. Sprinkle with sea salt flakes and edible glitter just before serving.
CHEF NOTES Tarts will keep, covered/chilled up to 2 days. Let come to room temp before serving.