Dulce de Leche Tart

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This tart has a buttery no bake oatmeal cookie crust filled with a rich creamy dulce de leche mixed with coconut cream and topped off with some sea salt. The tart is surprisingly easy to make, esp. if you use the storebought milk caramel, and the diamond salt and dulce de leche really compliment each other.

150 g Oatmeal cookies, broken
50 g butter, melted
1/3 tsp Vanilla powder
1/3 tsp Cinnamon powder
300 g Dulce de leche, homemade or ready made
2 tbsp Coconut cream
Diamond sea salt, to serve

Place cookies, butter, vanilla and cinnamon in the bowl of a food processor. Process to combine. Divide the mixture into two 12cm loose-bottomed fluted tart pans. Press over bases and sides. Refrigerate for 30 minutes.
Combine dulce de leche and coconut cream in a microwave-safe bowl. Microwave for 30 seconds, stirring once, until caramel is smooth and coconut cream is completely incorporated.
If you prefer a firmer caramel filling, then use less cream or no cream at all.
Pour dulce de leche into the crust and spread evenly. Top with a sprinkle of sea salt flakes and serve.

Dulce de Leche Tart

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