Instructions. Make the crust: Preheat oven to 350. In a food processor, process the cookies until finely ground. Add butter and pulse until combined. Press wet cookie crumbs into rectangle tart pan with removable bottom. Bake for 5-7 minutes, then cool before setting in the fridge or freezer to fully cool. Preheat oven to 425.. Directions. 1: Preheatoven to 350°F (180°C). Line an 8" x 8" (2 l) baking pan with parchment paper, overlapping the sides for easy removal. 2: Combine, in a medium bowl, flour and icing sugar. Blend in butter using a pastry blender or your fingers. Press mixture into prepared pan.

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Wrap the dough in plastic wrap, and chill for 1 hour. Preheat the oven to 375 degrees. Roll the dough out and press it into a 9-inch diameter tart pan. Trim away any excess. Bake the tart shell for 18 to 22 minutes, or until it begins to turn golden brown around the edges. Cool. Fill the tart with Dulce de leche. Pour chocolate ganache on top.. 1: Preheat oven to 350°F (180°C). Grease and line a 9" x 13" (3.5L) baking dish with parchment paper, overlapping the two longer sides for easy removal. 2: Combine graham crumbs with melted butter in a medium bowl; press evenly onto parchment-lined 9" x 13" (3.5L) baking dish. 3: Pour caramel flavoured sauce evenly over crumb crust.