Duck thighs, chestnuts, and new potatoes.
- Average
- 5 mins
- Average
Shortbread
- Average
- 10 minutes
- 45 minutes
- Average
Divine sands: golden biscuit, velvety caramel of condensed milk and honey, crowned with a chocolate coat. An exquisite temptation.
Ingredients
2
- 200g flour (for the biscuit)
- 135g butter (for the biscuit) )
- 70g sugar (for the biscuit)
- 595g condensed milk ( for the caramel)
- 150g of butter (for the caramel)
- 150g of sugar (for the caramel)
- 2 tablespoons of honey (for the caramel)
- 400g of chocolate (for chocolate)
Utensils
Recipe
Stage 1
Preheat the oven to 170°c
Stage 2
Take out the butter, weigh it and cut it into pieces, then let it soften at room temperature.
Stage 3
Put the softened butter, sugar and flour in a bowl.
Stage 4
Mix until you obtain a smooth dough.
Stage 5
Line the bottom of a tart mold and bake for 20 minutes. The biscuit should brown slightly.
Stage 6
Let it cool then prepare the caramel.
Stage 7
Put the chopped butter, sugar, honey and condensed milk in a saucepan over Medium heat. Stir constantly until the caramel is golden brown.
Stage 8
Immediately pour the caramel over the biscuit. Let the caramel set about 1 hour.
Stage 9
Prepare the chocolate: melt the chocolate in a bain-marie or in the microwave and pour over the biscuit and caramel.
Stage 10
Put the shortbread in the refrigerator at least 2 hours before serving.
Stage 11
Put the shortbread in the fridge for at least 2 hours before eating.