In a large bowl, rub the butter, flour and cocoa powder with your fingertips until it becomes to look like breadcrumbs. Then add the salt
Add a tablespoon of cold water, then start to make your dough. Add more water is required
Work your dough on a floured surface, making sure not to over do it
Then wrap in cling film and place your dough in your fridge to cool down for 30 minutes
Meanwhile, butter your tart cases and heat your oven at 180C. Once your dough is cool, roll your down and line your cases, then chill for another 10 minutes
Fill your cases with weights then bake for 6 to 7 minutes, then blind bake for another 2 or 3 minutes without the weight
Chocolate Ganache
Add the cream into a medium saucepan, cook on a look heat, then bring the mixture to a boil
Lower the heat and add the chocolate and glucose syrup
Cook until the chocolate is fully melted. Then cool for about 5 minutes
Assemble by spooning the dulce de leche over the tart, then spoon as much chocolate ganache as you can. Sprinkle with sea salt and enjoy
