Toffee Tart

Ingredients:
200g self-raising flour
80g softened butter
80g sugar
1 egg
Zest of 1/2 lemon
1 tsp vanilla extract

Filling:
300g dulce de leche (confectioner’s style)

Topping (ganache):
100g dark chocolate
100ml heavy cream

Preparation:
Cream butter and sugar until light and fluffy.

Add the egg, vanilla, and lemon zest.

Add the self-raising flour until a smooth dough forms.

Roll out the dough and place it in a tart tin. Prick the base with a fork.

Preheat oven to 180°C (350°F).

Bake for 15–20 minutes, or until lightly golden.

Let cool completely.

Filling:
Spread the dulce de leche over the cooled crust, smoothing it out.

Ganache:
Heat the heavy cream almost to a boil.
Pour it over the chopped chocolate and mix until smooth and glossy.
Let it cool slightly and pour it over the dulce de leche.
Refrigerate for at least 2 hours before serving.
And that’s it! Enjoy!