Method

• 1.
  To make the dulce de leche. Bring a large saucepan of water to the boil. Gently place condensed milk can into water, cover and boil for 2 hours 30 minutes (add more boiling water if needed to keep can submerged). Carefully remove can using tongs and set aside.
• 2.
  Meanwhile, for the pastry, in a stand mixer fitted with the paddle attachment, beat flour, butter and a pinch of salt flakes until mixture resembles coarse breadcrumbs. In another bowl, by hand, whisk icing sugar, egg, yolk and vanilla seeds until pale. Add egg mixture to flour mixture and beat until just combined. Transfer to a lightly floured work surface, shape into a flat disc, wrap in plastic wrap and chill for 2 hours. Roll out dough between 2 pieces of baking paper to 5mm thick. Transfer to a tray and chill for 10 minutes
• 3.
  Preheat the oven to 180°C.
• 4.
  Drape pastry over a 26cm loose-based fluted tart tin and gently press into base and side. Trim, leaving 3mm above side. Using a fork, prick the pastry base all over, line with baking paper and fill with baking weights. Bake for 15 minutes or until edges are light golden. Remove weights and paper, and bake for a further 15 minutes or until base is dry and light golden. Set aside to cool completely.
• 5.
  Reduce oven to 130°C.
• 6.
  To make the chocolate filling, place chocolate in a medium heatproof bowl. Place cream and milk in a medium saucepan over high heat, bring to the boil, then pour cream mixture over chocolate. Stir until melted, then stand for 5 minutes to cool slightly. Stir through egg and egg yolk until well combined.
• 7.
  Open the can of condensed milk and spread the dulce de leche over the base of the tart shell. Carefully pour the chocolate mixture over the top. Place on a baking tray and bake for 50 minutes or until filling has a slight wobble in the centre. Stand at room temperature for 1 hour to cool then chill for 3 hours or until completely cooled.
• 8.
  Meanwhile, place creme fraiche, wattleseed and vanilla seeds in a stand mixer fitted with the whisk attachment and whisk to medium peaks.
• 9.
  Serve tart sliced with wattleseed cream.