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Special equipment: 9-inch fluted tart pan with removable bottom
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Crust: Whisk the flour, cocoa, salt and baking soda together in a medium bowl.
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Put the butter, confectioners' and brown sugar in a food processor and process until smooth and creamy.
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Add the dry ingredients and pulse to combine.
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Add the egg yolks and continue to pulse to make a smooth dough.
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Remove the blade, and turn dough out onto a large sheet of plastic wrap, form into a disk, and wrap tightly.
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Refrigerate at least 1 hour or up to 2 days.
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Meanwhile, make the filling: Put the chocolate in a medium bowl.
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Put the cream and sweetened condensed milk in a small saucepan and bring to a simmer over medium heat.
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(Alternatively, heat the cream and milk in the microwave.)
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Pour the cream over the chocolate and whisk until smooth and shiny.
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Whisk in the eggs and vanilla until smooth.
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Cover, and set aside at room temperature.
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Place the dough between 2 pieces of waxed or parchment paper and roll into a circle about 1/4-inch thick.
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Refrigerate for 15 minutes.
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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 tart pan, peeling away the rest of parchment.
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Carefully press dough into the tart pan so that it sits evenly in the pan.
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Trim excess dough from the edges, if needed.
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Line the crust with wax paper or lightly sprayed parchment paper and fill with pie weights or baking beans (see photo).
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Place tart shell on a baking sheet and bake for 20 minutes.
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Remove the paper and weights and continue to bake until the crust sets and looks a little dull (a sign it is cooked), about 5 minutes more.
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Reduce oven temperature to 325 degrees F.
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Remove tart pan from oven and spread the dulce de leche evenly over the warm crust.
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Then top with the chocolate filling.
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Bake until the filling sets around edges but is still slightly wobbly in the center, about 25 to 30 minutes.
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Cool completely.
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Serve.
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For a final flourish, sprinkle lightly with gray salt just before serving, if desired.
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29
- Make dough and freeze for up to a month ahead.
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- Form, bake and freeze crust, tightly wrapped, for up to 1 week.
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- Assemble and refrigerate up to 2 days, tightly wrapped.
