Duck thighs, chestnuts, and new potatoes.
- Average
- 5 mins
- Average
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Preheat the oven to 170°c
Take out the butter, weigh it and cut it into pieces, then let it soften at room temperature.
Put the softened butter, sugar and flour in a bowl.
Mix until you obtain a smooth dough.
Line the bottom of a tart mold and bake for 20 minutes. The biscuit should brown slightly.
Let it cool then prepare the caramel.
Put the chopped butter, sugar, honey and condensed milk in a saucepan over Medium heat. Stir constantly until the caramel is golden brown.
Immediately pour the caramel over the biscuit. Let the caramel set about 1 hour.
Prepare the chocolate: melt the chocolate in a bain-marie or in the microwave and pour over the biscuit and caramel.
Put the shortbread in the refrigerator at least 2 hours before serving.
Put the shortbread in the fridge for at least 2 hours before eating.