Preheat oven to 350F.
Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.
Dark Chocolate Ganache Filling:
Place chopped chocolate and butter into a large bowl.
In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****
Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge.
Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.
NOTES
* I used crushed up sugar cookies from a failed recipe.
** Do not use baker’s chocolate.
*** I used a flat metal measuring cup to help press down.
**** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.
Calories: 483kcal
Carbohydrates: 30g
Protein: 4g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 67mg
Sodium: 96mg
Potassium: 276mg
Fiber: 3g
Sugar: 15g
Vitamin A: 735IU
Vitamin C: 0.2mg
Calcium: 49mg
Iron: 4.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favorite nutrition calculator and/or metric conversion tool.
