You will need (for a 20cm tart):
For the pastry –
220g plain flour
120g butter (I used salted)
1 can dulce de leche
For the chocolate topping –
200g high cocoa chocolate
150ml double cream
25g salted butter
Sea salt, I really like Cornish Sea Salt for this as I think it has a lovely clean flavour
I was so impressed with how my pastry case turned out I felt I needed to provide evidence that I had in fact made it myself!
Make the pastry by rubbing the butter into the flour until you have a breadcrumb texture then bring the mixture together into a dough using a little cold water.
Knead the dough lightly on a floured surface then roll out and line a 20cm tart tin.
Cut or roll off the excess and prick the base with a fork.
Line the pastry with some greaseproof paper and fill with baking beans.
Place into a preheated oven at 200C onto a hot baking tray. Bake for around 15 minutes or until almost dry then remove the baking beans and put back into the oven for another 5 minutes or until the case is golden brown and dry.
Leave to cool.
The next part of this millionaire’s tart is so satisfying to do; simply empty the entire can of dulce de leche onto the pastry case. Smooth it out with a knife then place in the fridge to cool.
While the pastry is in the fridge, make the chocolate ganache topping. Grate the chocolate into a bowl (I find it goes electrostatic and ends up everywhere so do mind out) and put to one side.
Heat the cream and butter together in a saucepan, stirring often, until just simmering then pour over the grated chocolate and stir it together until the chocolate has melted and it’s well combined.
Spoon the chocolate over the dulce de leche and then leave to cool.
Top the tart with some salt flakes.