1 blind-baked tart case (see recipe here)
good-quality cocoa for dusting
400 grams dulce de leche(see Cook’s note)
200 grams dark chocolate (72% cocoa solids), melted and cooled to room temperature
2 large eggs, size 7
¼ teaspoon sea salt
Preheat the oven to 150°C regular bake.
For the Filling: Gently whisk all the ingredients together in a large bowl until just combined and smooth, then pour into the tart case. Don’t overmix or the chocolate might start to seize.
Bake for 15-20 minutes or until the filling is set when lightly pressed with your finger.
Leave the tart to cool completely in the tin before removing. Dust with cocoa and cut into wedges to serve.
NB: A 380-gram tin of caramel condensed milk can replace the dulce de leche. You will need to whisk it really well in a separate bowl, to remove any lumps before adding it to the remaining ingredients.