If you love a sweet and salty combination, this is your desired dessert. It is one of the most accessible delights to make, and if that wasn’t enough, I added roasted cashew brittle, which compliments all the flavours even more and assists with a beautiful presentation.

Ingredients for 22/24 diameter tart:

The base:

• 150 grams of biscuits
• 120 grams of melted butter
• For creams:
• 100 grams of mascarpone/cream cheese
• 400 ml sweet cream
• 3 tablespoons of vanilla pudding
• A spoonful of Dolce La Leche 
• For chocolate coating:
• 200 grams of white chocolate
• 100 ml cream
• Crashed salted cashews

Instructions:

1. Grind the biscuits and add melted butter.
2. Mix the ingredients and then arrange the mixture in a mould.
3. Put in the freezer for 5 minutes.
4. Whip mascarpone\cream cheese, a spoonful of  Dolce La Leche, and pudding together to a firm cream and spread on the base.
5. Melt the white chocolate with the cream for about a minute and a half.
6. Sprinkle crushed salted cashews
7. Pour over another layer of white chocolate
8. Decorate with salted cashews.