Ingredients
Scale
For Shortbread
- 120 g Flour
- 113 g Unsalted butter
- 50 g Castor sugar
- 8 g Milk
- ½ tsp Vanilla essence
- ¼ tsp Salt
For Chewy Caramel (middle layer)
- 200 g Condensed milk
- 55 g Unsalted butter
- 30 g Corn syrup
- ½ tsp Vanilla essence
- ½ tsp Salt
For Ganache (top layer)
- 160 g Dark couverture
- 80 g Fresh cream
Instructions
Method for Shortbread
- Cream the sugar and butter in a mixing bowl until light and fluffy.
- Add milk and vanilla essence to the creamed mixture. Combine thoroughly.
- Now add flour and salt and give it a nice mix.
- Transfer the mixture to a lined 6-inch square ring.
- Bake it at 180°C (OTG mode: upper rod + lower rod + fan) for 20-25 minutes.
Method for Chewy Caramel
- Mix all the ingredients: condensed milk, unsalted butter, corn syrup, vanilla essence and salt together and heat it on low flame.
- Whisk continuously; otherwise, the caramel may burn. Look for an amber colour and do the doneness check for the caramel.
Method for Ganache
- Melt dark chocolate and warm the cream separately in a microwave.
- Mix the melted chocolate and warm cream to make a smooth ganache.
Assembly
- Once the shortbread is baked and cooled, pour the caramel over it and spread evenly. Keep this in the refrigerator to set.
- Now, pour ganache over caramel and make a Swirl design using a bent palette knife.
- Sprinkle some flaky sea salt at the top.
- Keep this in the refrigerator for 15-20 minutes before cutting it.
- Once set, cut it into nine pieces using a warm knife. Heating the knife helps you glide through the dessert and makes the slicing process easier.
- Prep Time: 30 to 40 minutes
- Assembly Time: 20 to 25 minutes
- Cook Time: 20 to 25 minutes