Chocolate Ganache Tart with Dulce de Leche
Chef Tom is baking up a storm in quarantine and wanted to share this delicious Chocolate Dulce de Leche Tart recipe he made with you to try at home!Scroll to see Tart and Dulce de Leche recipes!
Dark Chocolate Tart Recipe
Total Time: 2 hours 38 minutes
Prep Time: 2 hours and 30 minutes
Cook Time: 8 minutes)
- 1 1/2 cups cookie crumbs (sugar cookie, graham cracker, etc.) *Chef Tom used Chocolate Grahams for his crust
- 6 Tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 12 oz dark chocolate, finely chopped
- 8.5 oz heavy whipping cream 1 cup
- 4 Tbsp unsalted butter (room temperature, broken up)
- *Tip from Chef Tom: Add a little almond extract to the crust for an extra delicious flavor (optional)
- Sea Salt
- Dulce de Leche (Recipe Included Below)
For Cookie Crust:
- Preheat oven to 350F.
- Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom).
- Bake for 7-8 minutes. Cool completely in pan.
For Ganache Filling:
- Place chopped chocolate and butter into a large bowl.
- In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth.
- Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
- Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.
I used crushed up sugar cookies from a failed recipe. Do not use baker’s chocolate. I used a flat metal measuring cup to help press down. If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.
Dulce de Leche Recipe
Yield:Makes 1 (14-ounce) can, Total Time: 2 to 3 hours
- 1 (14-ounce) can of sweetened condensed milk, label removed
- Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
- Set pot over high heat and allow to come to a simmer. Reduce heat and simmer for 2 hours for a lighter caramel, and up to 3 hours for a darker caramel; check the pot every 30 minutes to ensure the water level stays above the can, adding boiling water as necessary to top it up.
- Using a pair of tongs, remove the can from the water and set on a wire rack to cool to room temperature (important: do not attempt to open the can while still hot, which can cause pressurized hot caramel to spray dangerously).
- Unopened cans of dulce de leche can be stored at room temperature for up to 3 months. To use dulce de leche, open can when cool and scoop out of can; reheat in a double boiler to soften dulce de leche to a spreadable or drizzle-able consistency. Dulce de leche can be transferred to an airtight container and refrigerated for up to 3 weeks.