Prepare the pudding:
In a saucepan, mix the vanilla pudding powder with a little milk to form a homogeneous paste. Add the rest of the milk and cook over medium heat, stirring constantly, until thickened. Let cool.
Prepare the creamy mixture:
Once the pudding is cool, add the sour cream and mix well. Fold in whipped cream gently, using enveloping motions to keep the texture airy.
Form the layers:
In a rectangular or square pan, place a layer of cookies on the base. Spread a portion of the creamy mixture over the cookies. Repeat this process, alternating layers of cookies and cream, until you end up with a layer of cream.
Prepare the glaze:
Heat the liquid cream in the microwave or in a saucepan until hot, but not boiling. Add the chopped dark chocolate and mix until you get a smooth and shiny sauce.
Top the cake:
Pour the chocolate frosting over the last layer of cream, spreading it evenly.
Refrigerate:
Put the cake in the fridge for at least 4 hours, preferably overnight, so that the cookies soften and the flavours blend in.
Additional Tips:
Variety of cookies: You can use chocolate or whole-grain cookies to vary the flavor and texture.
Decoration: Add chocolate shavings, sliced almonds, or fresh fruits like strawberries or raspberries for a special touch.
Frosting texture: If you prefer a thicker glaze, reduce the amount of liquid cream to 40 ml.
Presentation: To make it easier to unmold, line the mold with plastic wrap or wax paper.
Enjoy this delicious no-bake tart! It is the perfect dessert to share with family and friends.
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