Shortbread with Tender Caramel and Dark Chocolate: A Decadent Treat

This shortbread recipe is an indulgent combination of buttery biscuit base, rich and smooth caramel, and a luxurious layer of dark chocolate. The use of oaten flour or classic wheat flour for the base, combined with the sweetness of the vergeoise sugar and the hint of vanilla, creates a delightful texture. Topped with a tender caramel made with honey, demi-salted butter, and sweetened condensed milk, and finished with a high-quality dark chocolate, this dessert is a true temptation.

Why You’ll Love This:

• Rich and Buttery Flavor: The shortbread base offers a delightful buttery taste.
• Creamy Caramel Layer: A smooth and rich caramel for a perfect sweet contrast.
• Elegant Dark Chocolate Topping: The Acarigua 70% dark chocolate adds a touch of luxury.

Perfect Occasion: Ideal for a high tea, as a luxurious dessert after a dinner party, or as a special treat for celebrations. It’s also perfect for gifting to loved ones or enjoying as a sumptuous snack.

Decoration Tips:

• Dust with Cocoa Powder: For an extra chocolatey finish.
• Serve with Whipped Cream: Adds a creamy contrast to the rich dessert.
• Garnish with Sea Salt: A sprinkle of sea salt on top can enhance the flavors.

Ingredients:

For the Shortbread Biscuit:

• 60g vergeoise sugar
• 120g salted butter
• 180g oat flour or classic wheat flour
• 1/2 vanilla pod

For the Tender Caramel:

• 150g blonde vergeoise sugar
• 25g honey
• 175g demi-salted butter
• 397g can of sweetened condensed milk
• A good pinch of fleur de sel

For the Finishing:

• 200g Acarigua 70% dark chocolate

Preparation:

Shortbread Biscuits:

1. Cream the softened butter, vergeoise sugar, and vanilla with a mixer.
2. Add the oat flour and mix well by hand until a dough forms.
3. Spread the dough in a 20x20cm square mold and bake for 13 minutes at 175°C with fan heat.
4. Let it cool completely in the mold.

Tender Caramel:

1. Melt butter, honey, fleur de sel, and vergeoise sugar on low heat in a saucepan.
2. Once melted, bring to a boil for about 5 minutes until it turns a light brown color.
3. Off the heat, add sweetened condensed milk, stirring constantly. Bring to a boil again for 10 minutes.
4. Pour the caramel over the cooled biscuit base and let it cool completely. Refrigerate for at least 3 hours.

Finishing:

1. Temper the dark chocolate and pour over the set caramel.
2. As the chocolate begins to set (after about 3 minutes), cut into squares. Store at room temperature in an airtight container or refrigerate if it’s too warm.

Indulge in this exquisite Shortbread with Tender Caramel and Dark Chocolate, a decadent and irresistible dessert that’s sure to delight any sweet tooth!