¡Riquísima torta bombón!

INGREDIENTS Dough: 250g all-purpose flour 100g butter 100g sugar 1 egg Filling: 300g dulce de leche 50ml cognac Topping: 200g semi-sweet chocolate 100g heavy cream INSTRUCTIONS: For the dough, cream together softened butter and powdered sugar. Add the egg and orange zest and mix until you have a smooth, white cream. Finally, add the flour, pressing gently with your hands until just combined. Roll out the dough to a thickness of 0.5cm between two sheets of plastic wrap and refrigerate until the butter has softened. Use this dough to line the tart pan. Once the dough is in the pan, bake at 180°C (350°F) for 15 minutes, or until the edges are golden brown. Remove from the oven and let cool. For the filling, place the dulce de leche (confectioner's style) in a bowl over a double boiler and add the cognac, whisking until smooth. For the topping, bring the milk to a boil, pour it over the chopped chocolate, wait 30 seconds, and then whisk until emulsified. Pour over the dulce de leche-lined crust.