Scottish tart of woody woodpecker

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

mix all dry ingredients in a bowl

Step 2

add the butter at room temperature (20ºC to 25ºC)

Step 3

Mix the ingredients until you have a homogeneous dough

Step 4

roll out the dough until it is thin

Step 5

Use a pan preferably with a removable bottom and grease it with a little butter.

Step 6

place the mold on top of the dough and cut the dough until it is the desired size to cover the bottom and sides of the mold

Step 7

with a fork, prick the sides and bottom of the dough to let the moisture escape

Step 8

refrigerator 15min

Step 9

preheat the oven for 5min ate 180ºC

Step 10

cook the dough for 30min

Step 11

in a pan, melt the sugar, medium heat, until you have a golden liquid

Step 12

without stopping stirring, set the fire to low and add the butter, once the butter is fully incorporated add the heavy cream

Step 13

when properly mixed add the condensed milk until you have a brigadeiro, you have a brigadeiro when you cross the pan, end to end with your spatula and the liquid is thick enough so you can see the bottom

Step 14

let it cool for a few minutes and than refrigerator

Step 15

melt the chocolate in bain-marie

Step 16

let it cool

Step 17

fake the things out of the refrigerator for 5 to 10min, place the caramel over the shell and than the chocolate