CARAMEL MOUSSE TART

In Brazil there is a very popular creamy sweet made with milk and sugar that calls "DOCE DE LEITE". The closest we can get to it here is the Top'n'fill caramel spread found in a can alongside to condensed milk on supermarket shelves. I came across this dessert surfing Brazilian cooking sites and I just made last night... It is superb! The only thing I found is that it did not leave a strong flavor off caramel (as I expected), so next time I will add more caramel to the filling. Another thing I add was the chocolate topping that did not have on the original recipe.

Biscuit crust:
200gr chocolate biscuit, crushed

100gr margarine, melted

Mix all ingredients and cover base and sides of a 24 cm round tin (removable sides). Bake at predate oven (180 degrees) for 5 minutes. Take out off oven and let cool.

Mousse:

1 can top'n'fill caramel

1 can (the same as condensed milk) of thickened cream

1 1/2 packet of unfulfilled gelatin

5 tbs of water

3 egg whites, beated until thick and glossy

Mix caramel can and thickened cream. Beat with electric mixer until smooth. Add gelatin that has been dissolved with water (you can do that in the microwave, however do not let the water boil) while still beating. Mix egg whites with batter softly until all whites are combine with the caramel cream. Pour on top of crust and put into fridge for 3 hours or freezer for 1 hour.

Chocolate topping:

200 ml thickened cream

2 tbs nuttella

1 tsp unflavor gelatin

2 tbs water

Heat thickened cream and mix nutella into it. Dissolve gelatin into water and mix with nutella cream. After tart has been into freezer for at least 30 minutes, take it out and pour warm nutella cream on top. Put it back into freezer and let it set for another 30 minutes.

You can decorate with anything you want... I though to put same curled chocolate on top but found out I did not have any, so I had to put some coconut into design and turned out find mixed with chocolate topping.