How to make
Prepare the base for the tart by crushing the biscuits into fine crumbs, by placing them in a clean bag and crushing them with a rolling pin.
Pour them into a bowl and mix them with all of the other products for the base.
Use a tart form with a removable bottom - 9.8″ (25 cm) in diameter (If you do not have one, use a form with a detachable bottom, but it will be much higher than the standard tart forms, which has low walls).
Pour the biscuit mixture and flatten it out, by pressing it with the bottom of a cup or the back of a spoon. Refrigerate it, so that it becomes more firm while you prepare the cream.
Caramelize the sugar until it aquires a dark golden color and if you want it sweeter, you can add more than the amount described. Once the caramel aquires a dark color, pour the hot milk and stir.
Dissolve the starch in the remaining cold milk and pour it in a thin stream. Cook until it has thickened, while stirring. Finally, add the butter and wait for it to melt.
Pour the finished cream on the base and leave it for 1-2 hours to cool well and set.
Prepare a couverture by melting the chocolate with the butter in a water bath and by pouring the cream over them.
Once you achieve a homogeneous mixture, pour it evenly over the caramel cream for a chocolate finish.
Allow it to cool and refrigerate it for 4-5 hours before cutting it.
Decorate the caramel tart to your liking.
Enjoy!
