SWEET DOUGH

• Sand the butter and flour.
• Add sweetened condensed milk..
• Knead until you obtain a homogeneous mass, taking care not to stiffen the dough.
• Roll out the dough, let it set in the fridge for a few minutes then line 8 cm diameter tart circles or 20 cm diameter tart circles, buttered beforehand.
• Bake for 20 minutes in an oven preheated to 160°C, fan-assisted.

CHOCOLATE GANACHE

• Heat the unsweetened condensed milk and the invert sugar.
• Melt the dark chocolate.
• Pour the unsweetened condensed milk + inverted sugar mixture into the melted chocolate three times. Mix to perfect the emulsion and garnish the cooked pie shells.
• Leave to crystallize at 18°C.

CARAMEL

• Immerse the closed box covered with water in a pressure cooker and cook for about 50 minutes.
• If you don't have a pressure cooker, immerse the closed can in a pot of boiling water and cook for about 2h30.
• When cooked, add the gelatin previously hydrated and melted with the caramelized sweetened condensed milk.
• Set in the fridge then pipe over the crystallized chocolate ganache, using a piping bag fitted with a 4mm plain tip.