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Dulce de Leche Chocolate Tart

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 hours
Cook Time 20 minutes
Servings 10 servings

Ingredients

Dulce de Leche

  • 1 can Eagle Brand Milk condensed milk

Crust

  • 1 1/2 cups all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 1/2 cup (1 stick) butter, cold
  • 1 large egg yolk
  • 2 tsp heavy cream
  • 1/2 tsp vanilla extract

Ganache

  • 1 cup good quality chocolate chips
  • 1/2 cup heavy 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.