How to cook
For the dough, pour the flour, sugar and baking powder into a bowl. Mix them well and cut the cold butter into pieces.
Rub the mixture with your fingers until the dry ingredients are moistened and buttery crumbs form.
Beat the eggs in a bowl and beat them lightly. Weigh 2.4 oz (70 grams) of them and add them to the butter crumbs, and set aside the remaining egg.
Knead the dough until it's smooth. Roll it out into a form larger than the size of the tart form you will use. Mine is rectangular with approximate dimensions 14x4.7″ (35x12 cm) with a removable bottom (there is a difference between a detachable bottom and a removable bottom)
Cover the baking pan with the dough, by sticking it well on the walls and bottom. Put it in the freezer for 15 minutes.
Pierce the tart base with a fork and place it in a preheated oven at 356°F (180°C) degrees for 15 minutes or until it is lightly browned.
While the base is baking, make the cream. For this, heat the condensed milk, dulce de leche and half of the regular milk over a low/moderate heat.
Beat the eggs with the flour and the rest of the milk. Pour the mixture in a stream to the mixture on the stove and stir for 8 minutes or until the cream thickens.
Pour it in an even layer on the already baked base.
Leave the tart to cool for 1 hour and the cream to set well.
Then work on the chocolate ganache.
Heat the cream over low/moderate heat - 194°F (90 degrees). Crush the dark chocolate inside and stir until it melts and a homogeneous and smooth mixture is obtained.
Pour the cream over it and smooth it out well.
Once the chocolate ganache has cooled and set, put the tart in the fridge until it's time to serve it.
Just before serving it, sprinkle it with white chocolate shavings.