300 g Biscuit
270 g Butter
120 g Golden syrup
800 ml Condensed milk
200 g Dark chocolate
100 g Milk
2 tbsp Coconut flakes
Red food colouring
Salted caramel is the sky and the earth. And because love goes through the stomach, this salted caramel tart is exactly what you want to make for Valentine’s Day.
There is actually nothing that is not delicious about this cake. The bottom is made of crumbled biscuits and there is a thick salted caramel spread that melts away on your tongue, together with the dark chocolate ganache topping. The chocolate ganache is decorated with pink grated coconut. I made the coco pink with red food colouring.
How to proceed? Line a baking tin of 24 cm diameter with baking paper. Crumble the cookies in the food processor. Melt 150 grams of butter in a saucepan and stir in the cookie crumbs. Press the cookie crumb mixture into the baking tin and make a nice edge of about 2 cm high. Then put in the refrigerator.
Melt the remaining butter in a saucepan. When it is melted, put the heat on low temperature. Stir in the syrup and then the condensed milk. Keep stirring well. Don’t leave the pan alone for a moment, because then your caramel burns. Meanwhile add a teaspoon of salt and stir for about 10-20 minutes, until your caramel thickens (at least custard thickness).
Then turn off the heat and stir for another minute. Pour the caramel mixture onto the biscuit base and leave to cool for an hour. Then put in the refrigerator to continue to stiffen.
Melt the finely chopped chocolate au bain-marie, together with the milk. Stir until it is completely melted and mixed. Pour this over the caramel mixture and spread it out evenly.
Meanwhile, make the pink coconut by mixing the grated coconut with a few drops of red dye. Make a nice edge on the cake.