Milk Biscuit Crust
1 package of milk biscuits (200g)
200g of butter
Filling
2 tablespoons of black coffee
1 cup of hot water
1 cup of dried black cherry, chopped
1 can of condensed milk
1 tablespoon of butter
2 tablespoons of cocoa powder
Cream Topping
250g of whipped cream
Milk Biscuit Crust
1 package of milk biscuits (200g)
200g of butter
Filling
2 tablespoons of black coffee
1 cup of hot water
1 cup of dried black cherry, chopped
1 can of condensed milk
1 tablespoon of butter
2 tablespoons of cocoa powder
Cream Topping
250g of whipped cream
Milk Biscuit Crust: Blend the biscuits in a food processor until well crushed and set aside
Melting the butter in a saucepan, then removing it from the heat
Pouring the melted butter over the crushed biscuit crumbs, stirring until a fine crumb is formed
Filling the bottom and sides of a removable tart pan with the crumb mixture and setting aside
Filling: Make an infusion with the black coffee and hot water
Let it sit for 3 minutes
Cool and transfer to a saucepan
Add the dried cherry and cook over low heat until thickened
Stir occasionally and remove from heat
At this point, mix in the condensed milk, butter, and cocoa powder
Cook over low heat, stirring constantly, for 15 minutes or until a cream forms
Remove from heat, add the cherry filling, and stir well
Set aside
Assembling: Spread the filling over the cake crust, still warm
Cover with whipped cream and refrigerate.
