Dulce de Leche and Chocolate Tart

A decadent layered tart with a buttery pastry crust, silky dulce de leche center, and rich cayenne-kissed chocolate ganache.

Ingredients

Pastry

• 3 large egg yolks, room temperature

• 6 tablespoons unsalted butter, softened and cut into chunks

• 3 tablespoons caster sugar

• ½ cup all-purpose flour

Filling

• 14 oz dulce de leche

• 10½ oz milk chocolate, divided

• ½ cup heavy cream (plus more if needed)

• 1 tablespoon salted butter

• ¼ teaspoon cayenne pepper

• Maldon sea salt, for topping

Instructions

1. Make the Pastry
   In a food processor, combine egg yolks and butter until smooth. Add sugar and a pinch of salt; pulse until clumps form. Lightly flour your surface and knead dough until smooth. Shape into a thick disc, wrap in parchment, and chill for 10–15 minutes.

2. Prepare and Blind Bake
   Preheat the oven to 375°F. Roll the chilled dough to ¼-inch thickness and press into a 9 x 1¼-inch tart tin. Trim edges and chill for another 10 minutes. Line with parchment and fill with dried beans or rice. Bake for 20 minutes, then remove weights and bake for 3–5 more minutes, until fully cooked. Let cool completely.

3. Fill with Dulce de Leche
   Once crust is cool, spread dulce de leche evenly into the shell. Chill while making the ganache.

4. Make the Ganache
   In a heatproof bowl set over a pot of gently simmering water (without touching the water), melt 8 oz of chocolate with cream and butter, stirring often. Remove from heat and stir in remaining 2½ oz chocolate and cayenne until fully melted and smooth.

5. Assemble the Tart
   Pour the ganache over the dulce de leche layer and smooth the top with a spatula. Sprinkle generously with Maldon sea salt and chill for at least 1 hour before serving.