This delicious holiday tart is made with a shortbread crust, creamy dulce de leche and smooth chocolate ganache. the perfect holiday dessert!
Course Dessert
Keyword chocolate, dulce de leche, tart
Prep Time 4 hourshours
Cook Time 20 minutesminutes
Servings 10servings
Ingredients
Dulce de Leche
1canEagle Brand Milk condensed milk
Crust
1 1/2cupsall-purpose flour
1/3cuppowdered sugar
1/4tspsalt
1/4cupcocoa powder
1/2cup(1 stick) butter, cold
1large egg yolk
2tspheavy cream
1/2tspvanilla extract
Ganache
1cupgood quality chocolate chips
1/2cupheavy cream
Instructions
Dulce de Leche
Pre-heat oven to 425 degrees. Pour condensed milk into a ceramic baking pan, like a bread shaped pan. Sit pan into a larger baking pan and fill that pan with water creating a water bath. Bake the condensed milk for 3-4 hours, stirring as it bakes ever 1/2 hour or so. Cool completely. Then refrigerate until cold.
Crust
Place the flour, sugar, salt and cocoa powder in a food processor. Pulse in the butter, until the mixture resembles coarse meal. Add the egg yolk, cream, and vanilla, and process until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough in plastic wrap, and chill for 1 hour.Preheat the oven to 375 degrees. Roll the dough out and press it into a 9-inch diameter tart pan. Trim away any excess. Bake the tart shell for 18 to 22 minutes, or until it begins to turn golden brown around the edges. Cool. Fill the tart with Dulce de leche. Pour chocolate ganache on top. Smooth the ganache so that it covers all of the caramel. Garnish with flaky sea salt.
Ganache
Place chocolate chips in a bowl. Set aside. Heat heavy cream until it’s steaming and right before it starts to boil. Pour over the chocolate chips and let the mixture sit for 1-2 minutes. Stir ganache with a spoon until smooth.