No Bake Chocolate Tartlets

Using the FusionMaster Grater: Fine Cone, crumble the biscuits.

In the Chef Series Sauce Pan 1L, pour the sugar in an even layer and heat without stirring until you have a golden brown caramel. Remove from the heat source, add the butter and mix using the KPT Whisk. Add the 3 tbsp of heavy cream without stirring, set on low heat for 30 sec. then, still over the heat source, stir until perfectly smooth.

Remove from heat source, add the crumbled biscuits and mix.

Set the SBF Tupcake in the Freezer Mates Large Low 2.25L, then divide the contents of the Saucepan in the 6 cavities. Pack gently with the back of a tablespoon.

In the MicroCook Pitcher 1L, pour the 100 ml of heavy cream, cover and microwave for 1 min. 30 sec. at 600 watts.

Break the chocolate into pieces and add it into the hot cream. Allow to stand for 30 sec. then mix using the KPT Beater until you have a consistent mixture.

Divide the contents of the MicroCook Pitcher on the dough in the cavities of the SBF Tupcake, then refrigerate for 2h.

Divide the contents of the MicroCook Pitcher on the dough in the cavities of the SBF Tupcake, then refrigerate for 2h.