You will need (for a 20cm tart):
For the pastry –
- 220g plain flour
- 120g butter (I used salted)
- Cold water
- 1 can dulce de leche
For the chocolate topping –
- 200g high cocoa chocolate
- 150ml double cream
- 25g salted butter
- Sea salt, I really like Cornish Sea Salt for this as I think it has a lovely clean flavour
I was so impressed with how my pastry case turned out I felt I needed to provide evidence that I had made it myself!
Make the pastry by rubbing the butter into the flour until you have a breadcrumb texture then bring the mixture together into a dough using a little cold water.
Knead the dough lightly on a floured surface then roll out and line a 20cm tart tin.
Cut or roll off the excess and prick the base with a fork.