Crust:

1. In a large bowl, mix butter and sugar.
2. Add the yolk, the egg and the vanilla essence, and whisk until well combined in a fluffy and whiter batter.
3. Add the flour with patience, until it’s well combined.
4. Once it’s well combined, cover the bowl and pop it into the fridge for around 30 minutes until it’s cold and it hardens a bit.
5. In the meantime, preheat oven to 180 ºC.
6. After 30 minutes, roll the crust on the counter around 5 mm and spread on the tart mould (I used a 30×19 cm plate).
7. Bake for 20 minutes, until the crust in light golden brown.
8. Let it cool completely before assembling.

Dark Chocolate Ganache:

1. Heat the cream in a saucepan at medium until it simmers.
2. Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
3. Whisk until you get an even consistency.
4. Let it rest to room temperature.

White Chocolate Ganache:

1. Heat the cream in a saucepan at medium until it simmers.
2. Once it simmers, pour on the chocolate without stirring. Let it rest for a few minutes.
3. Add the butter and whisk until you get an even consistency.
4. Let it rest to room temperature.

Filling:

1. Once the crust is room temperature, spread the dulce de leche (as much as you would like), and then pour the dark chocolate ganache (a bit warm).
2. With a spoon, pour slowly the white chocolate ganache, drawing whatever you desire: doodles, lines, circles. Let your creativity fly!