It was definitely really rich and delicious...
1 1/2 cups flour
5 tbsp unsweetened cocoa powder
1/4 tsp salt
10 tbsp butter (softened)
1/2 cup +2 tbsp icing sugar
2 egg yolks
1/2 tsp vanilla
You can buy a jar of dulce de leche (milk caramel) or you can make it yourself by doing this:
Place 1 can of sweetened condensed milk (with the label removed) into a large pot and cover the can completely with water. Bring the water to a boil, reduce the heat and simmer for 2-4 hours depending on how dark you like your caramel. Turn off the heat and let the can cool in the water before opening.
1/4 cup whipping cream
1/4 cup butter
1 cup semi sweet chocolate chips
1/3 cup skor baking bits for garnish
Preheat the oven to 350 F - grease your pan tart and set aside.
Put the butter and icing sugar in a large bowl and cream it together until light and fluffy. Add the egg yolks and vanilla, mix well. Add the flour, cocoa powder and salt. Beat well until combined (the mixture will be a bit dry - kind of like play-doh). Gather it into a rough ball and drop it into the center of your tart pan. Spread it out into the pan so it gets up into the sides and fills those rippled ridges.. (makes it look so nice!).
Prick the dough all over with a fork and pop in the oven for 20 minutes. (if the dough is puffy when it comes out of the oven, make a couple more little pricks and press it down gently to squeeze the air out. Let it cool.
Once the crust has cooled, pour in your caramel, and pop into the fridge for about 30 minutes until the caramel firms up a bit.
For the ganache, in a saucepan, melt the chocolate chips and the butter over low heat, stirring frequently until melted and smooth. Remove from heat and let cool for 10 minutes. After 10 minutes, stir the whipping cream into the chocolate chip mixture until well blended.
Pour the chocolate ganache overtop of the caramel mixture and spread it around gently with a rubber spatula. Sprinkle the skort baking bits overtop.
Pop the tart into the frdige for about an hour until the ganache is set.