- Shortbread cookies - 250 Grams
- Cream ~ 33% - 400 Milliliters
- Butter - 125 Grams
- Lemon juice - 100 Milliliters
- Condensed milk - 380 Grams
- Sour cream - 3 st. spoons
- Sugar - 1 Art. a spoon
- Chocolate White - 50 Grams
- Chocolate black - 50 Grams
- Butter - 50 grams
Let's start with making a cake cake. Chopped cookies are mixed with butter. We take the form for a tarta about 25-27 cm in diameter and very tightly compact the resultant sand and oil mixture. Squeeze juice from the lemon, cool it in the refrigerator. Whisk the whipped cream until firm peaks. Add the lemon juice and condensed milk to the whipped cream. Mix to homogeneity. The resulting cream mixture is evenly distributed over a slightly hardened cake. We spread it and send it to the oven for 10-15 minutes at 180 degrees. Then we take out of the oven and send it to the refrigerator for 12 hours. After 12 hours we begin to prepare caramel. For this we take a saucepan, put sour cream, sugar and grated white chocolate into it. Cook on low heat until thick. Caramel, in fact, is ready, but for beauty we will do the following: we will postpone half of the caramel, and in the other half we will put pieces of dark chocolate and melt it over low heat. Thus, we will have two caramels - white and black. While caramel is not cold, we cover our frozen tart. We spread the caramel, let it freeze - and, in fact, the creamy tart is ready for consumption. Bon Appetit! :)
Servings: 8-10