Dark Chocolate and Dulce De Leche Tarte

Prepare the Dulce de Leche Layer:

• In a microwave-safe bowl, combine caramel and heavy cream.
• Microwave for 45-60 seconds, stirring once, until smooth.
• Adjust cream amount for desired thickness; less cream for firmer texture, more for a softer consistency.
• Spread dulce de leche evenly onto the bottom of a chilled tart crust. Refrigerate while preparing the ganache mousse layer.

Make the Ganache Mousse:

• Chop the dark chocolate and place it in a heat-proof bowl.
• In a small saucepan, heat 3/4 cup of heavy cream until it begins to bubble (do not boil).
• Pour the hot cream over the chopped chocolate and let it sit for 30 seconds.
• Gently whisk the mixture until the chocolate is melted and smooth.
• Add the unsalted butter to the chocolate mixture, one chunk at a time, whisking until fully incorporated.
• Stir in the vanilla extract.
• In a separate bowl, vigorously whisk the remaining 1/2 cup of heavy cream until soft peaks form.
• Carefully fold the whipped cream into the chocolate mixture until no streaks remain.

Assemble the Tart:

• Pour the ganache mousse over the dulce de leche layer in the tart crust.
• Smooth the top with a spatula.
• Allow the tart to set at room temperature for 1-2 hours, or refrigerate for 30-60 minutes until firm.
• Once set, remove the tart from the tart pan and slice into decadent servings.

Serve and Enjoy:

• Garnish with additional dulce de leche drizzle or dark chocolate shavings if desired.
• Serve chilled and savor each indulgent bite of this exquisite Dark Chocolate & Dulce de Leche Tart.