Dulce De Leche Ganache Tart

This is no ordinary chocolate tart.

Imagine the flavors of intense chocolate and sweet dulce de leche, combined to produce the most complex ganache to ever touch your tastebuds. Enter, this recipe I developed for Eagle Brand®. It is the most decadent treat; my husband and I have been fighting over the last slices we have left.

Until recently, I had only used sweetened condensed milk to make pumpkin pie or no-churn ice cream. A bit of internet digging unveiled endless possibilities, some especially exciting when the milk is caramelized.

 below: straight-up sweetened condensed milk, above: the milk after a two hour nap in the oven. below: straight-up sweetened condensed milk, above: the milk after a two hour nap in the oven.

Incidentally, it turns out that this is how dulce de leche is often made. After a few hours of cooking, it turns into a thick caramel that packs quite the flavor, and tbh, is perfect on its own. But I, as I am wont to do, added chocolate: never a bad idea. I had remembered this caramel ganache by theboywhobakes and decided to try it with the dulce de leche I had somehow created by doing nothing but pouring a can of sweetened condensed milk it into a pan and leaving it in the oven.

Once it was done and while it was still warm, I dropped in handfuls of chocolate wafers and stirred until it was fully melted. Ain’t it pretty already?

I mean, what a gorgeously shiny, chocolatey concoction. I think of it as an elevated ganache: the flavor the dulce de leche lends stands far ahead of plain heavy cream by way of underlying notes of deep caramel. I experimented with generic cans of sweetened condensed milk, but found Eagle Brand®’s to be best as it wasn’t as cloyingly sweet and produced a thicker caramel, much better suited for a ganache.

I considered using the ganache as a cake topping or sandwiched between cookies, but the additions seemed an unnecessary distraction from what should be front and center. Poured into a humble chocolate crust, the ganache truly shines. I added chopped hazelnuts for a nuanced texture and the flavors pair perfectly. I cannot recommend this recipe enough. I think it’s the perfect holiday treat. Also, it is host-friendly, as it it can be made ahead of time and keeps in the fridge for days (you know, giving y0u time to make multiple turkeys, pies and stuffings =)) ).


This post was sponsored by Eagle Brand. All opinions are all my own.

Dulce de Leche Ganache Tart


  • There are several ways to caramelize sweetened condensed milk. After experimenting with a few, I’ve found the safest and easiest by far is to do it in an oven-safe pan or bowl, surrounded by a water bath. Covered with foil, you can leave it in there for a good two hours without having to stir it. Check on it from time to time, looking for a deep golden color and for the liquid to reduce until you have a thick sauce.
  • You can make the dulce de leche a day or more ahead of time and, once your crust is ready and cool, warm the dulce enough to melt the chocolate and make the ganache.
  • I recommend semi-sweet chocolate, I found dark to be one step too bitter. I used these wafers.
  • Here is the tart pan I used, it makes an easy shape for cutting and serving.




  • 300g chocolate sandwich cookies, cream removed
  • ½ cup unsalted butter, melted


  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 200g semi-sweet chocolate wafers
  • ¼ cup heavy cream
  • ½ cup hazelnuts


  1. To make crust: Preheat oven to 350. In a food processor process the cookies until finely ground. Add butter and pulse until combined. Press wet cookie crumbs into rectangle tart pan with removable bottom. Bake for 5-7 minutes, allow to cool and then set in the fridge to fully cool.

  2. To make the dulce de leche: Preheat oven to 425. Pour sweetened condensed milk in a tall cake pan (I use a round 6×3”), cover it with foil and place it in a 13×9” sheet pan. Fill the sheet pan halfway with hot water (see above). Bake for about 2 hours, until the milk is dark, thick, and fully caramelized.

  3. While the dulce de leche is hot, add the chocolate wafers. Stir until all the chocolate is melted. Stir in the heavy cream.

  4. Pour ganache in prepared crust.

  5. Sprinkle hazelnuts on top and gently press them in a bit.

  6. Let set in the fridge for 4 hours before serving. Store in fridge.

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