Snow-white tart with marble caramel

It is simply impossible to refuse such a dish, especially for a sweet tooth! If you like cheesecakes, then appreciate this tart, although there is no cream cheese or eggs in it. It's easy to cook it, it turns out the first time. Just remember that without lemon juice tart will not work!!!!

Ellisa

The author of the recipe

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Composition / ingredients

Servings:

Shortbread cookies

250

Butter

125

Condensed milk

380

Cream (33%)

400

Lemon juice

100

For caramel:

Sugar

Sour cream

Chocolate (black)

White chocolate

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 39 % 23 g

Carbohydrates 53 % 31 g

421 kcal

GI: 3 / 33 / 63

Step-by-step cooking

Cooking time: 7 h

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Tart base: chop cookies in a blender, mix with butter (softened). We shift the mass into a mold (mine is 27 cm in diameter), tamp it tightly.
From two lemons, we survive the juice, put it in the refrigerator for 10 minutes.
Beat cold cream to peaks, put condensed milk in them, mix gently with a spoon. Pour in the lemon juice, mix gently again until smooth.
Put the cream on top of the cookies in the mold, level it. Bake for 10-15 minutes at 180 degrees. Cool at room temp. And then we put it in the refrigerator for at least 12 hours.
Caramel: sugar, sour cream, white grated chocolate - cook in a saucepan until thickened over low heat. Then add the drain. butter, cook again, stirring.
Divide the caramel into two parts, add dark chocolate to the second. Cook for 2 minutes on low heat so that the chocolate melts.
Since the caramel hardens quickly, you need to distribute it over the cake while it is hot. Alternate white and black colors at the same time.
Align the caramel layer with a spoon in a circle. We will get a marble effect. The tart with marble caramel should cool down. We decorate it at will.