John Myers
Ingredients for 1 servings:
- 175 g flour
- 125 g butter (small cubes)
- 50 g cane sugar
- 50 g butter
- 50 g cane sugar
- 400 g condensed milk
- 200 g couverture, milk chocolate
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Line a square baking pan (approx. 24 cm sides) with baking paper. For the dough, knead the flour and butter into a crumbly dough. Add the sugar and knead into a smooth dough. Pour the dough into the pan, roll out evenly, and prick evenly with a fork. Bake in a preheated oven at 190°C (375°F) for 20 minutes until golden brown. Allow to cool in the pan. For the topping, heat the butter, sugar, and condensed milk in a non-stick saucepan over low heat, stirring constantly. Once boiling, cook for 4-5 minutes until the caramel filling is light brown and thickened. Spread over the dough and allow to cool completely. Melt the chocolate coating and pour over the caramel. Allow to set. Cut into slices, remove from the pan, and serve.
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