Layer 1: melt 50 g dark chocolate with 15 g butter and 3 Tbsp milk. If it’s too thick, add more milk. Spread evenly over the bottom of tart shells. Use any recipe for the shells you like. I made mine from leftovers from my freezer. Leave tarts in the fridge while you prepare the next layer.
Layer 2: melt 100 g white chocolate and while still hot, stir it in 100 ml heavy cream. Spread half of the mixture over dark chocolate layer, leave in a fridge for a few minutes, spread dulce de leche over, and the rest of the white chocolate mixture. Leave in the fridge again.
Layer 3: make the same dark chocolate mix as for layer 1 and spread over white chocolate mixture. Leave in a fridge overnight.
This pie was supposed to have 5 layers: dark chocolate, white chocolate, dulce de leche, white chocolate and dark chocolate. And I did everything as I imagined, but only 3 layers were visible at the end. Will try again, this time I will be more patient and wait longer while every single layer cools down completely. Filling was enough for 11 mini tarts.
Note: This is a part of SHF #40 event hosted this month by Rachel from Vampituity. For all the entries see the roundup. Sound delicious? Make a contribution to a non-profit helping to transform the world of food through pie – Pie Ranch. Please specify “Pie Ranch/Green Oaks Fund” in the “Designation” field of the online donation form (Pie Ranch is fiscally sponsored by the Rudolph Steiner Foundation) at: http://tinyurl.com/3bmn4c.