This treat is all about layers: buttery crust, luscious dulce de leche, and a velvety chocolate top. Perfectly balanced flavors and textures make each bite pure bliss!
Start by making the dulce de leche in advance. Boil a can of condensed milk in a large pan of water for at least 3 hours, ensuring the can remains fully submerged at all times. Refill the water if needed.
Combine all dough ingredients, kneading until you can form a smooth ball. Wrap the dough in plastic wrap and refrigerate it for at least 1 hour.
Preheat your oven to 175°C. Line the baking tin with parchment paper on both sides. Press the dough evenly across the bottom of the tin. Bake for 20–25 minutes until the crust is golden and firm. Let it cool in the tin.
Gently stir the dulce de leche and spread it evenly over the cooled crust. Refrigerate briefly to help the filling set.
While the filling chills, melt the chocolate in a bain-marie (double boiler) until smooth. Pour it over the caramel layer, spreading it evenly. Return to the refrigerator to allow the chocolate to set.
Once the chocolate has set, cut the dessert into pieces and enjoy!