Tarta de caramelo y panal sin horno

Ingredientes

• 13 ounces / 397 gram can caramel condensed milk
• 7 ounces / 200 gram packet Nice biscuits
• 1 cup / 240 ml double, heavy or whipping cream
• 2 Crunchie bars (40 grams /1.5 ounces each)

Preparación

1. 1

   Tip the cream into a mixing bowl and beat it with an electric hand mixer or balloon whisk until it forms stiff peaks. Don't overbeat or you will end up making butter.

2. 2

   Tip in the tin of caramel condensed milk.

3. 3

   Stir the caramel condensed milk gently into the cream until well combined.

4. 4

   Lay a layer of biscuits on the bottom of your dish.

5. 5

   Cover the biscuits with half of the condensed milk/cream mixture.

6. 6

   Using a sharp knife, cut one of the crunchie bars into small pieces and scatter them over the condensed milk mixture.

7. 7

   Add another layer of biscuits.

8. 8

   Top with the remaining condensed milk/cream mixture. Crush any remaining biscuits, combine them with the second chopped Crunchie bar and scatter over the top.

9. 9

   Cover the tart with a layer of plastic wrap and place it into the refrigerator for at least 2 hours to set.