Caramel and Chocolate Tart

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This is one decadent dessert.  It has three layers, a crunchy chocolate crust, a lucious caramel filling and a heavenly chocolate ganache topping. Then it is sprinkled with sea salt, seriously do you not feel  faint ??  Oh Lordy the combination of flavors is amazing. I know you are thinking, caramel, I have to make caramel ?? Oh no, but you don't, I cheated, yes because I like easy peasy. I used a can of cooked condensed milk, genius , right ? So you see, it is really easy, and if you do make it, I just know you will love it !







Crust

1 1/4 cups  chocolate cookie crumbs (bolacha mulata)
5 tbsp.  butter, melted
3 tbsp. sugar

Filling
 1 can cooked condensed milk (397 grams)

Ganache
300 grams dark chocolate
1/2 cup cream

 sea salt flakes

Position a rack in the middle of an oven and preheat to 350°F (180°C).

In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch (23cm) pie pan or dish, ( I used a tart pan, with  a removable bottom)

Bake until the crust is firm, about 5 minutes. For a firmer, crunchier crust, bake for 5 minutes more.

Remove from oven, and let it cool down.

Next add your cooked condensed milk, spread a nice thick layer on the crust. Place in the fridge.

 For the ganache,  place  the chocolate and cream in a glass or ceramic microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, stirring every 30 seconds with a spoon, or until smooth. Let it stand a little bit at room temp. until  it is thickened up.

Then pour the ganache over the cooked condensed milk, spread it evenly and refrigerate  before serving. Sprinkle with sea salt flakes and serve.


*** Dulce de leche is great too, if you can buy some.
*** if you want to make your own caramel, please do !
*** this also makes great tartlets. for individual treats

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