Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces cookies)
  • 2 tablespoons light brown sugar
  • 1/8 teaspoon fine sea salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, cut into chunks
  • 8 ounces dulce de leche
  • 2-4 tablespoons heavy cream, as needed
  • 6 ounces good quality dark chocolate (70-75%), finely chopped
  • 1 1/4 cup heavy whipping cream, divided
  • 1/4 cup unsalted butter, cut into chunks
  • 1 teaspoon vanilla extract
  • flake sea salt (such as Maldon), for topping

Instruction

  • To prepare crust, finely chop wafer cookies in a food processor. Add sugar, salt, and cinnamon and pulse to incorporate.In a microwave-safe bowl, microwave butter for about 45 seconds or until melted. Pour into cookie crumb mixture and fold until incorporated and crumbs are evenly moistened.Dump into a 9-inch round tart pan (or equivalent, such as six 4-inch mini tart pans) with a removable bottom. Press firmly onto bottom and up the sides (use a tamper or a small flat-bottomed glass to help if necessary). Refrigerate at least 30 minutes or until set.Combine dulce de leche and cream in a microwave-safe bowl. Depending on the consistency of your dulce de leche you can add more or less cream. Less cream will yield a firmer, thicker caramel that stays put, and more cream will make it softer and oozier. I used Trader Joe’s brand jarred dulce de leche and found that 3 tablespoons of cream was perfect. If you are using jarred caramel, which is generally thinner than dulce de leche, you probably don’t want to use any cream at all.Microwave for 45 to 60 seconds, stirring once, until caramel is smooth and cream is completely incorporated. Spread dulce de leche in an even layer in the bottom of chilled crust. Return to refrigerator to chill while you prepare the chocolate layer.For ganache mousse, place chopped chocolate in a heat-proof bowl. The finer you can chop this chocolate the better.Heat 3/4 cup of cream in a small saucepan until it just begins to bubble (do not let it fully boil). Pour warm cream over chopped chocolate. Let sit for 30 seconds, then begin to gently whisk, making small concentric circles in the center of the bowl, until chocolate is melted and smooth. Add butter, 1 chunk at a time, whisking slowly until incorporated before adding the next chunk. Stir in vanilla.In a clean bowl, vigorously whisk remaining 1/2 cup cream until it forms soft mounds (you’re looking for a slightly softer consistency than typical whipped cream). Fold into melted chocolate mixture until smooth and no white streaks remain.Pour chocolate mixture on top of dulce de leche and spread into an even layer. Let sit for 1 to 2 hours at cool room temperature or refrigerate for 30 to 60 minutes just until set (if refrigerated longer, the top won’t be as glossy.) Lift out of tart pan using removable bottom and slice. Sprinkle with flake sea salt and edible glitter (if desired) just before serving. Tart will keep, covered and refrigerated, for up to 2 days. Let come to room temperature prior to serving.