To make caramel/toffee easily - Cook milkmaid in a pressure cooker for one whistle, with enough water (water level should be at least 2 inches higher than the level of the tin). After which, put the flame on sim and cook for another 30 minutes.
Step 2
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Allow the pressure to release by itself. Open the tin only when it is cooled down to room temperature.
Step 3
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Next, powder the biscuits to resemble small crumbs. Add 50g cold butter to it and crumble till it looks like wet sand.
Step 4
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Grease the tart cases with butter and transfer the biscuit butter mixture to them equally.
Step 5
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Press gently to spread the mixture evenly at the bottom and the sides.
Step 6
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Freeze until set for at least half an hour. Scoop out 3 tbsps. of the caramel made by cooking the condensed milk to a pan.
Step 7
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Add 1 tbsp of milk and 2 tbsp of butter to it and warm the mixture until it forms a smooth cream.
Step 8
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Switch the off the flame and pour this warm caramel on top of the Happy Chef Baking Bar chocolate pieces.
Step 9
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Allow it to rest for 2 minutes. Then stir until all chocolate is melted. Keep it aside to cool completely.
Step 10
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Once cooled, take the tart bases out of the mould. Fill them up with the chocolate caramel mixture.
Step 11
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Top them up with a drizzle of caramel, a small piece of rock salt, and chocolate curls. Take a bite and feel like you are in heaven!!