About this recipe:This decadent tart combines three of my favourite flavours: dulce de leche, chocolate and walnuts. Serve chilled or for perfect portion cutting, chill it in the freezer for 30 minutes to an hour before serving. It goes really well a dollop of Chantilly cream or a scoop of creamy ice cream.
250g chocolate biscuits
150g butter, melted
100g dark chocolate, roughly chopped
100ml double cream
400g dulce de leche
50g walnuts, chopped
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Preheat oven to 180 C / Gas 4. Grease a springform tart tin and set aside.
Put the biscuits in a food processor and pulse until they develop a fine breadcrumb texture. Add melted butter, and pulse several times until mixed well. Press mixture evenly over the base and into the sides of the prepared springform tin.
Bake the base in the preheated oven for 10 minutes until firm to the touch. Remove from the oven and allow to cool completely.
In the meantime, prepare the ganache. Put the chopped chocolate in a bowl then warm the cream in a saucepan over medium heat. Once it starts boiling, remove from heat and pour over the chocolate. Let it stand for 3 minutes, then mix vigorously with a spoon until glossy, smooth and lump free.
Spread the dulce de leche over biscuit base and cover with the ganache, while it's still warm and runny. Sprinkle with chopped walnuts and chill in the fridge for at least 1 hour. Then transfer to the freezer for at least 30 minutes to an hour before serving.