Tarta Tres Chocolates
In the food processor, mix the maria cookies until getting a fine flour. Add to this the melted butter, milk and jerez.
Mix all together until well blended.
On a springform, previously lined with baking paper, make with the back of a spoon a flat layer from the bottom mix.
Lay on the fridge and let chill for around 15 minutes.
Mix in a jar, the milk, together with the whipping cream.
In a saucepan place 1 third of the milk mix on low fire and add the dark chocolate (chopped) and once it's dissolved add 1 envelope of cuajada to it.
Keep on low fire, stirring without stopping for 7 minutes (don't let it boil).
Add this mix to the previously prepared base.
Repeat the process with the other two kinds of chocolate, being really careful adding, for avoiding that the layers mix with each other.
Let it coll down and once it's room temperature, place on the fridge and let it for around 8 hours or overnight.
Remove from the form and decorate with the bonbons.