To ensure the recipe is a success, you must carefully measure the ingredients and prepare them before starting the recipe!
Ingredients :
For the shortcrust pastry:
120g of butter
180 g of flour
60g of brown sugar.
For the caramel:
1 can sweetened condensed milk
3 teaspoons of cane syrup or honey
120g of brown sugar
160 g of butter
For the icing:
Approximately 250g of baking chocolate and 100g of Hibat Halav (dulce de leche)
Preparation :
For the shortbread: mix all the ingredients in a food processor until you obtain a fine, sandy texture. Line the baking dish with parchment paper, then pour the shortbread dough into it, taking care to press it down firmly.
Bake in the oven for 25 minutes at 180°C.
For the caramel: mix all the ingredients in a saucepan and bring to a boil, stirring constantly. Then reduce the heat and cook for about 15 minutes, continuing to stir until the caramel has hardened.
Pour the caramel over the shortcrust pastry and then let it set in the refrigerator.
To add flavor to your caramel, you can replace the unsalted butter with salted butter.
Melt the chocolate in a double boiler (or microwave) and spread it over the caramel. Return everything to the refrigerator.
Once completely cooled, cut into squares or small bites, or make a whole tart as shown in my photos. If you have too much, you can freeze it.
For decoration, take a piping bag, with a little Ribat Halav slightly warmed in the microwave, make a spiral, and like a mille-feuille, take a toothpick and make back and forth movements from the inside out, from the center to the outside and then in the opposite direction alternately, cleaning the toothpick each time!
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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