Easy Dulce de Leche and Chocolate Tart

Step by step

1. 1

   In a bowl, add the flour, cocoa powder, and powdered sugar, preferably through a sieve. Add the almond flour and salt. Mix.

   
2. 2

   Add very cold butter cut into small cubes and beat for about 10 minutes.

   
3. 3

   Add the egg and vanilla extract, mix until combined.

   
4. 4

   Turn out onto the counter and finish bringing it together using the smearing technique (fraisage). (Explained in detail in the video)

   
5. 5

   Wrap in plastic wrap and refrigerate for 30 minutes.

   
6. 6

   Unwrap, break the dough apart, and bring it back together.

   
7. 7

   Roll out the dough with a rolling pin, always adding flour underneath and on top to keep it from sticking.

   
8. 8

   Place over the pan and press it in so all the dough is in contact with the bottom.

   
9. 9

   Trim the excess with the rolling pin.

   
10. 10

    Prick the base with a fork, cover with aluminum foil, and fill with coarse salt. This adds weight and keeps the crust from puffing up during baking.

    
11. 11

    Bake at 180°C (350°F) for 12 to 15 minutes.

    
12. 12

    Remove the aluminum foil along with the salt and return to the oven for 15 more minutes.

    
13. 13

    Fill the tart with dulce de leche.

    
14. 14

    In a bowl, add the cream, microwave for one minute or until it boils, and add the chocolate cut into small pieces on top.

    
15. 15

    Let it melt for one minute, then whisk until fully combined.

    
16. 16

    Pour our ganache over the dulce de leche tart and let it cool.