Ingredients:
For the dough:
200 g flour
75 g sugar
150 g butter
For the caramel:
50 g butter
100 g brown sugar
400 ml sweetened condensed milk
For the chocolate icing:
200 g milk chocolate
100 g dark chocolate
Preparation:
1. Mix the flour and sugar then add the butter in cubes and mix with your hands and knead until a homogeneous dough is formed. Wrap the dough in foil and chill for about 30 minutes.
2. Then roll out the shortcrust pastry on a floured surface and place it in a baking pan lined with baking paper (size about 22 x 29 cm). If necessary, use a
small glass to roll the dough well into all corners. Then prick several times with a fork and bake in a preheated oven at approx. 180 degrees for 30 minutes until the dough browns slightly. Then let the base cool completely.
3.In the meantime, prepare the caramel cream. To do this, put butter, sugar and condensed milk in a medium-sized saucepan and bring to a simmer over medium heat. Stir constantly so that the caramel doesn’t burn. Keep stirring until the caramel has a viscous consistency. This may take several minutes.
To continue reading, scroll down and click Next 👇👇
ADVERTISEMENT
