For the base:
250g Maria biscuits (or to taste)
100g butter

For the filling:
180ml whipping cream
90g butter
330g of sugar
125ml of water

For the coverage:
150g of Dulcinea spreadable cream
coarse salt to decorate

FOR THE GLAZE

100 g of Lacasa blueberry chocolate
1 tsp coconut oil

FOR THE ASSEMBLY

w/ fresh figs
w/s pistachios with chocolate Mi Momento Lacasa

1. To make the base, melt the butter in the microwave and mix with the crushed biscuits made into powder until they form a dough.
2. Cover the tart mold with parchment paper and add the mixture to the dough, smoothing it out and petting it with your hand, leaving the higher edges.
3. For the filling, put the butter and whipping cream in a saucepan until it boils and remove from the heat.
4. Put the sugar in another saucepan with water and let it melt until it changes color and is very hot.
5. Remove from the heat and gradually add the caramel to the butter and cream mixture in the other saucepan, stirring.
6. Heat the dough for 4 to 5 minutes until it thickens and remove from the heat to let it cool.
7. Fill the base with the caramel and put it in the fridge for an hour.
8. To make the topping, heat the Dulcinea spreadable cream in the microwave until it melts and pour it over the caramel on the cake, spreading it out and letting it cool in the fridge.
9. Unmold and serve.