Whole wheat base, sugar free dulce de leche and dark chocolate with a touch of sea salt that enhances the flavors. Very easy to do and really bomb
Preheat the oven to 190°C (390°F). Line a 24cm (10 inches) diameter tart pan with parchment paper. In a large bowl mix the dry ingredients of the base, add the wet ingredients and mix until you get a smooth, homogeneous and malleable dough.
Roll out the dough on a floured surface to a thickness of 0.4 cm (1/4"). Put the dough in the mold, pierce the entire base, add weight to it (beans in aluminum foil for example, to prevent it from puffing) and bake for 18-20 minutes until golden brown and separates from the edges. Let cool
Melt the chocolate in a double boiler or in the microwave, taking care that it does not burn. Fill the base with the sugar-free dulce de leche, and top with the melted chocolate. Cool until hard and garnish with sea salt flakes.
Keep in the refrigerator and enjoy!