Salted Dark Chocolate and Dulce de Leche Tart

This no-bake dessert has it all: a rich and airy chocolate ganache mousse with a layer of creamy dulce de leche caramel, nestled in a sweet, salty and lightly spiced cookie crust.

Salted Dark Chocolate and Dulce de Leche Tart

For Crust:
  1. 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces cookies)
  2. 2 tablespoons light brown sugar
  3. 1/8 teaspoon fine sea salt
  4. 1/4 teaspoon ground cinnamon
  5. 6 tablespoons unsalted butter, cut into chunks

For Dulce de Leche:
  1. 8 ounces dulce de leche
  2. 2-4 tablespoons heavy cream, as needed

For Ganache Mousse:
  1. 6 ounces good quality dark chocolate (70-75%), finely chopped
  2. 1 1/4 cup heavy whipping cream, divided
  3. 1/4 cup unsalted butter, cut into chunks
  4. 1 teaspoon vanilla extract
  5. flake sea salt (such as Maldon), for topping

  • 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.