Someone told me once that the best pastry is the one that makes the cook swear. Well, get out the thesaurus because you will need some extra curse words for this tart.

This tart is worth the swear jar contributions. All will be forgiven at the first bite. The tart shell is crisp, the layer of dulce de leche is optional but it adds richness, and the whipped ganache filling is so fluffy and inviting that it is like diving face-first into a chocolaty cloud.

Makes: 1 medium tart (dessert for 6+ people)

Tart Shell

• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 egg, room temperature
• 3/4 cup AP flour
• 1/3 cup cocoa powder

1. In a stand mixer with a whisk attachment, place butter (1/2 cup), sugar (1/2 cup), and salt, beat together until creamy
2. Add vanilla extract (1 tsp) and egg and beat together until smooth
3. Sift together flour (3/4 cup) and cocoa powder (1/3 cup)
4. Add dry ingredients to wet and mix together just until combined, be careful not to overmix
5. Add more flour if the dough seems too wet, but remember my warning, this dough is just going to be a bit of a pain to work with
6. Turn dough out onto a sheet of plastic wrap and press it into the flattest disk you can – the closer you can get it to its final shape the happier you will be later
7. Wrap tightly and refrigerate for at least an hour
8. Roll the dough out as best you can, you want it to be about 1/4 inch (1/2 cm) thick and place in a rectangular tart tray or a small (6″) tart tray – see note
9. Wrap tightly with aluminum foil, pressing foil into the edges, and refrigerate for at least an hour – see note
10. Preheat oven to 350 degrees f
11. Fill with pie weights (see note) and bake covered for 20 minutes
12. Remove foil and check, if crust is not baked yet then bake uncovered for another 5-10 minutes – see note
13. Set aside and let cool completely

Whipped Ganache Filling

• 1 cup whipping cream
• 1 1/2 cups chocolate chips or chopped chocolate (dark or semi-sweet)
• 1/2 tsp vanilla
• 1/4 tsp salt

1. Heat whipping cream (1 cup) until almost but not quite boiling
2. Remove from heat and add chocolate (1 1/2 cups), vanilla (1/2 tsp) and salt (1/4 tsp)
3. Stir occasionally and let the chocolate melt
4. Set aside and let cool completely
5. Using a hand mixer or a stand mixer with a whisk attachment (or a whisk if it is arm day) whip until mixture becomes lighter in colour and fluffy
6. Lick the beater

Assembly

1. Spread baked crust with 1/2 cup of dulce de leche
2. Fill with whipped ganache
3. Sprinkle with flaky sea salt (if desired)
4. Chill for at least an hour before eating

Notes:

• Rolling this dough out is hard, and it will easily tear apart. I suggest the same approach as Dr. Frankenstein used to assemble his monster. Grab the rolled out bits and press them together inside the tray rather than trying to roll it out in one single sheet.
• Shrinkage is an issue here (blush) but there are a few things you can do to minimize it:
  • When you are rolling out the dough, try to think about compressing it rather than stretching it
  • Make sure you give the dough as much time to chill in the fridge as possible, both before rolling and before baking
  • If all else fails, embrace the shrinking, it will still taste delicious
• Pie weights are like little ball bearings that keep the crust from puffing up. If you don’t have your own set of pie weights, just look in the back of your cupboard for the bag of dry beans you bought 2 years ago in a moment of unfulfilled domestic inspiration, those will work just fine.
• It isn’t easy to tell when the crust is done, since it is already dark brown. Don’t wait for it to change colour since the next stage will either be black or on fire. Instead just watch for the edges and the middle to have the same texture. If there is a shiny part in the middle that is still a bit softer than the rest, it needs a few more minutes.