|Caramel and chocolate tart|
* For countertop:
* 150 g biscuits with cereals
* 50 g butter
We break the biscuits and mix them with the melted butter.
We line with this composition a detachable cake form and put it in the fridge until the cream is ready.
* For caramel:
* 400 ml liquid cream
* 30 g butter
* 200 g sugar
* 120 g ground walnuts
Caramelize the sugar with 2 tablespoons of water. When it starts to brown, add the whipped cream and butter.
Stir continuously until the caramel melts, then add the walnuts. Boil on low heat for about half an hour, stirring constantly until a thick mixture is obtained. Leave to cool.
* For the glaze:
* 200 ml fresh
* 200 g dark chocolate
* 1 tablespoon chocolate liqueur
Melt the chocolate together with the whipped cream and mix well. After it has cooled, add the liqueur.
Pour the caramel over the cookie sheet,
level then cover with chocolate icing. Let cool for a few hours.
Remove from the pan and decorate as desired.