Caramel Ganache Tartlets

Prepare 500 g FunCakes cookie mix according to the instructions on the package. Wrap the dough in cling film and refrigerate for 1 hour.

Preheat the oven to 200 °C (fan 180 °C).

Knead the dough and roll it out on a floured work surface to about 3 mm thickness. Cover the greased tartlet molds with it. Bake the tartlets for about 15 minutes.

Gently heat the condensed milk with 50 g butter and the brown granulated sugar over low heat. Keep the temperature as low as possible and stir constantly with a wooden spoon. Do not leave the pan for more than a minute without stirring, as the caramel burns very quickly. The caramel is ready when you drag the spoon along the bottom of the pan and the mark remains visible for about 3 seconds.

Prepare the ganache by heating 100 ml whipped cream and melting the chocolates in it. Let the ganache cool until it is fluid but thick. Repeat the process for the plain ganache.

Cover the bottoms of the molds with caramel, then pour a layer of milk chocolate ganache. Let cool and firm up, then pour a layer of dark chocolate ganache on top. Finish by decorating with whipped cream, hazelnuts, and caramel.