270 g of dry biscuits (such as Digestive or shortbread biscuits if you prefer, even cocoa-based ones)
130 g butter
250 ml of fresh cream
200 g of condensed milk
60 ml of coffee
bitter cocoa and chocolate chips to decorate
PROCEDURE
Crush the biscuits (you can add cocoa if you like and you are not using cocoa biscuits) using a mixer or by placing them in a bag and crushing them with a ladle (a meat tenderizer is perfect!).
Melt the butter and mix it with the biscuits.
Use the mixture to form the base and the edge of the tartlets by inserting it into the molds (you can line them with film if you want) and compacting it well (use a teaspoon to press or your fingertips). Place in the refrigerator.
Whip the fresh cream.
Mix the cold coffee with the condensed milk and add it to the cream, continuing to whisk until you obtain a smooth cream.
Pour it into the shells or use a piping bag to distribute it. Store in the refrigerator.
