Chocolate Dulce de Leche Tart
March 27, 2026 • 0 comments
This no-bake dessert is an easy little showstopper—perfect for Easter (and worth a quick practice run). It comes together fast, but plan ahead for chilling time so each layer sets before you add the next for the prettiest slices.
Ingredients
- (4 TBSP) Butter
- (20) Oreo cookies
- (1/4 tsp) Kosher salt
- (1 jar) Raw A2A2 Dulce de Leche
- (1/2 C + 2 TBSP) Raw A2A2 Jersey Milk
- (2 tsp) Vanilla extract (divided)
- (1 1/2 C) Semisweet chocolate chips
Directions
- Make the crust: Melt the butter. Pulse the cookies with 1/4 tsp salt in a food processor until crumbs are the texture of sand. Add the butter and pulse until the crumbs are moist. Press the moistened crumb mixture firmly onto the bottom and part way up the sides of a spring form pan (8-9 inches in diameter). Refrigerate for at least 1 hour.
- Prepare the dulce de leche filling: In a small pan, gently heat the contents of a jar of dulce de leche with 2 tbsp milk, a generous pinch of salt and 1 tsp vanilla, stirring until the mixture is smooth. Pour the mixture into the crust and refrigerate for at least 2 hours or until the dulce de leche has firmed up.
- Make the chocolate ganache: Place the chocolate chips into a heat proof bowl. Heat the milk and remaining 1 tsp vanilla until just boiling. Pour the mixture over the chips, cover the bowl with foil, and allow to sit undisturbed for 5 minutes. Then stir until the mixture becomes smooth and glossy. Spread the ganache over the dulce de leche and refrigerate until ganache has firmed up. Sprinkle lightly with flaky salt just before serving.
