This heavenly chocolate tart has a couple of stages, but is well worth the effort. The dulce de leche is gooey and caramelly, and goes beautifully with the baked chocolate filling.
Dulce de leche
1 can sweetened condensed milk
450g dark chocolate
3 eggs, whisked
150g butter, grated
1 pinch salt
120g icing sugar
1 vanilla pod, seeds scraped
Make the dulce de leche: Fill a large pot with water, bring to the boil and place the whole, unopened can of condensed milk into the boiling water. Boil for about 2.5-3 hours.
Make the chocolate filling: place the dark chocolate in a medium-sized bowl. In a medium-sized pot, bring the cream and milk to the boil and then pour over the top of the chocolate. Add an inch of water back into the same pot that you used to boil the milk and place it back on the heat. Rest the bowl containing chocolate and cream over the top of the boiling pot creating a double boiler. Stir until the chocolate is completely melted. Take off the heat and add the eggs, mixing until well combined.
Make the shortcrust pastry: Using your mixer with the paddle attachment, combine the flour, butter, and salt until a crumb forms. Whisk the icing sugar, eggs and vanilla seeds in a separate bowl until pale and creamy. Mix with the flour crumb until just combined. Take out of the bowl and use your hands to shape the dough into a large flat disc (about 15cm to 20cm diameter). Wrap the dough in plastic cling film and leave to sit in the fridge for two hours. Using a rolling pin, roll out the dough until 5mm thick and use it to line a 28cm to 35cm pie tin.
Line the tart shell with baking paper and fill with rice. Blind bake in the oven at fan-forced 160C until golden (it should take about 25 to 35 minutes). After 15 minutes, remove the baking paper and rice to allow the base to receive a little bit more colour.
Take the blind baked sweet shortcrust pastry and smear the base with the boiled condensed milk, which is now dulce de leche, creating a 5mm thick layer. Carefully pour the chocolate mix over the top and place in the oven at fan-forced 110C for 25 to 35 minutes, or until the chocolate filing has set. You should be able to see the filing wobble but keep its shape.
Tip: To get a nicer result when cooking the chocolate tart, place a tray of water in the oven on another rack. This will help to create a moist, rather than dry, environment so that the top of the tart will not form a skin during the cooking process.
Note: To balance the flavours this rich tart needs to be served with an acidic side such as creme fraiche, mascarpone or sour cream. For something extra special, serve with our wattleseed creme fraiche.