๐๐ผ๐ฟ ๐๐ต๐ฒ ๐ฏ๐ฎ๐๐ฒ
โข Biscuits โ 250 gram
โข Butter (unsalted) โ 150 gram (melted)
๐ ๐ฒ๐๐ต๐ผ๐ฑ
1. Grind the biscuits to a fine powder in a food processor. To this add the melted butter and combine well. Put this mixture to a greases tart pan and spread evenly including the sides of the tart pan. Press the biscuit mixture lightly with the fingers (so that it will set neatly). Leave it to cool for about half an hour.
๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐๐ซ๐๐ฆ๐๐ฅ ๐๐ข๐ฅ๐ฅ๐ข๐ง๐
โข Sugar โ ยฝ cup
โข Water โ 3 tbsp
โข Unsalted butter โ 50 gram
โข Fresh cream / thick cream โ ยผ cup
โข Salt โ a pinch
๐ ๐ฒ๐๐ต๐ผ๐ฑ
1. Heat sugar and water in a pan on medium heat stirring constantly. Let it melt completely and turn golden brown
2. Remove from flame and immediately add butter stirring continuously. Combine well. Slowly add the cream to it and mix well. Add a pinch of salt and combine well.
3. Bring it back to heat and allow the mixture to boil for a minute stirring continuously. Remove from flame. Pour this caramel sauce over the prepared biscuit base and spread by tilting the tart pan. Leave it to cool in the refrigerator for 10 minutes.
๐ ๐จ๐ซ ๐ญ๐ก๐ ๐๐ก๐จ๐๐จ๐ฅ๐๐ญ๐ ๐๐ข๐ฅ๐ฅ๐ข๐ง๐
โข Milk chocolate โ ยพ cup (use galaxy chocolate/dairy milk)
โข Fresh cream/ thick cream โ ยพ cup
โข Butter (unsalted) โ 1 tsp
โข Chocolate chips โ to garnish
๐ ๐ฒ๐๐ต๐ผ๐ฑ
1. Microwave the cream in a bowl for a minute or so (till the cream starts to bubble). Remove from the oven and add chocolate pieces and butter and stir slowly till the chocolate and butter melts completely.
2. Pour this over the caramel layer and spread evenly. Garnish with chocolate chips and cool it to set, for about 3 โ 4 hours. Serve.