One for the road.
I think this might be my last proper recipe post and picture for a little while. Today I’m 40 weeks pregnant and as much as I’d like to think I’ll be able to have babyfruit in one arm and a wooden spoon/camera in another, I think it might take me a while to build up to that level of multitasking.
So here it is, my bye bye for now recipe — a decadently grown up take on the Twix bar, otherwise known as millionaires shortbread. Here I’ve made mini bitesized versions that are fit for grownups — a crumbly buttery shortbread base topped with pools of salted caramel and finished with a rich chocolate ganache. Don’t say I never give you owt x
For around 18 individual tarts
- You’ll need either some 8cm diameter loose bottomed tins, or one large tin (like a large loose bottomed cake base tin around 23cm diameter)
- 175g unsalted butter, chilled and cubed
- 225g plain flour
- 75g caster sugar (I used golden)
- 250g salted caramel sauce (you could make your own but I use a ready made one from Sainsburys Taste the Difference)
- 100g milk chocolate
- 100g dark chocolate
- 100mls double cream
- A little knob of butter
- Butter for greasing
- Preheat your fan oven to 150°C and lightly grease your tin(s).
- In a food processor, combine the cubed chilled butter and plain flour and pulse until it looks like fine breadcrumbs. Then add the sugar and pulse again until combined and just starting to form small clumps.
- Press the crumbs tightly in to the tin bases, making sure you creep the mixture up the sides of the tin to the top — think of it as a well for the salted caramel, so you need to make sure there’s enough space for it. Repeat until all the mixture is used and chill in the fridge for 15 minutes.
- Remove from the fridge and bake in the preheated oven for 30 minutes, or until they’re lightly golden brown. Remove from the oven and leave to cool completely. If the bases are too thick and you don’t think you’ll fit much caramel in them, carefully use a teaspoon to scrape the shortbread down a little — being careful not to break through to the bottom.
- Warm the caramel sauce and when the bases are cool, spoon the caramel sauce on to the shortbread bases. Repeat with all of them and then put in to the fridge for 30 minutes.
- Remove from the fridge and get the ganache ready by placing the chocolate, butter and cream in a glass bottomed bowl over a barely simmering pan of water, leave for 15 minutes then stir to combine all the ingredients and to form your thick chocolate ganache. Spoon the ganache over the tin(s) until the caramel and shortbread are both covered, repeating until all are done, then refrigerate for 1 to 2 hours until the ganache is fully set. Store them in the fridge in an airtight container, though I seriously doubt they’ll last that long.