Ingredients
- CRUST
- 1-1/4 cups (6-1/4 ounces) all-purpose flour
- 1/3 cup Dutch-process cocoa powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon instant espresso powder
- 8 tablespoons cold unsalted butter, diced (1 stick)
- 1/2 cup confectioners’ sugar
- 1/4 cup light brown sugar
- 2 large egg yolks, room temperature
- FILLING
- 8 ounces bittersweet chocolate, finely chopped
- 1 teaspoon instant espresso powder
- 2/3 cup heavy cream
- 1/3 cup sweetened condensed milk
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 3/4 cup prepared dulce de leche
- Sea salt for sprinkling
Preparation
Step 1
Whisk the flour, cocoa, salt and baking soda together in a medium bowl, set aside.
Add butter, confectioners’ and brown sugar in a food processor and process until smooth and creamy, about 1 minute. Add the dry ingredients and pulse to combine. Add the egg yolks and continue to pulse to make a smooth dough. Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly. Refrigerate at least 1 hour or up to 2 days.
Place the dough between 2 pieces of parchment paper and roll into a circle about 1/4-inch thick. Refrigerate for 15 minutes. Position a rack in the middle of the oven and preheat to 400 degrees F.
Peel off a piece of parchment from the dough, then gently flip dough into 9-inch tart pan with removable bottom, peeling away the rest of parchment. Carefully press dough into the tart pan so that it sits evenly in the pan. Trim excess dough from the edges. Line the crust with lightly sprayed parchment paper and fill with pie weights or baking beans.
Place tart shell on a baking sheet and bake for 20 minutes. Remove the paper and weights and continue to bake until the crust sets, about 5-7 minutes more. Reduce oven temperature to 325 degrees F.
While tart shell is baking. Place chopped chocolate and espresso powder in a medium bowl, set aside. Add cream and sweetened condensed milk to a small saucepan and bring to a simmer over medium heat. Pour the cream over the chocolate and whisk until smooth and shiny. Whisk in the eggs and vanilla until smooth. Cover, and set aside at room temperature.
Remove tart pan from oven and spread the dulce de leche evenly over the warm crust. Then top with the chocolate filling. Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes. Cool completely.
Right before serving, sprinkle lightly with sea salt.