Last Friday night, I had the most lovely time!
My family and I were invited to a performance by a local group called “Rosie and the Posers”. They consist of musicians, a dancer, and even a juggler! I’m not entirely sure how to best describe their style, but the music is a complex mix of folk and country with a definite Scottish/Gaelic influence. Of course this event called for my children to don their kilts!
My mom was also attending and had declared that she was going to be making my new favorite appetizer, found here. After much deliberation, I decided that I should make a treat fitting with the style and theme of the evening.
I knew it had to be shortbread, but dressed for the occasion. Then it came to me. Millionaire Bars–shortbread with a layer of caramel and topped with chocolate was what the event was calling for! But we all know how messy they are.
Not anymore, friends! Meet the Millionaire Shortbread Tartlet.
A buttery and crisp shortbread shell…
cradling a gorgeous salted honey-vanilla caramel…
capped with a thin layer of semi-sweet chocolate ganache…
and lightly sprinkled with sea salt.
Now that is what I call bite-sized perfection!
Millionaire Shortbread Tartlets
1 cup butter, softened
1/3 cup powdered sugar
1/3 cup light brown sugar
1 1/2 cups all purpose flour
1/2 cup rice flour
SALTED HONEY-VANILLA CARAMEL:
1 cup butter
2 1/4 cups light brown sugar
14 oz can sweetened condensed milk
1/2 cup light corn syrup
1/2 cup honey
1 teaspoon vanilla
1 teaspoon sea salt
1/2 cup good quality semi-sweet chocolate
2 tablespoons heavy cream
additional sea salt for sprinkling (I use Maldon)
FOR THE TARTLET SHELLS:
Preheat oven to 300 F. Use cooking spray to coat 2 mini muffin tins, and place on a cookie sheet.
In the bowl of an electric mixer, combine the butter and sugars. Beat until light and fluffy.
Add the all purpose and rice flour, mixing until just combined. Scrape down the sides of the bowl as needed.
Drop by rounded teaspoons into mini muffin tin, then press against the sides as far up as possible.
Bake for 15 minutes or until a light golden brown.
Let cool in pans. Using a paring knife, run around the edge of each shell until they release.
Repeat with remaining dough.
FOR SALTED HONEY-VANILLA CARAMEL:
Line a 9x9x2-inch baking pan with buttered parchment paper. Set aside.
Melt butter over low heat in a heavy saucepan. Add the brown sugar, sweetened condensed milk, corn syrup, and honey.
Cook over medium heat and stir frequently until the mixture reaches 238 F. Stir in vanilla and sea salt.
Pour about 1 1/2 cups into a glass Pyrex measuring cup and pour the remainder into the prepared pan.
Let cool in the measuring cup until it isn't molten lava, about 15 minutes.
While still pourable, fill the cooled tart shells almost to the top. Let cool completely.
Pour any unused caramel into the prepared pan with the rest of the caramel.
**This caramel recipe could easily be halved, but I like to have extra caramel for snacking and I prefer to use the whole can of milk.
FOR CHOCOLATE GANACHE:
In a microwave safe bowl, combine 1/2 cup chocolate chips with 2 tablespoons heavy cream. On full power, melt in microwave for about 30 seconds.
Spread on tops of cooled tartlets.
Wait about 1/2 hour to an hour and sprinkle tops lightly with sea salt.
Makes approximately 48 tartlets.
Caramel recipe adapted from Better Homes and Gardens
Copyright 2013 www.mysugarcoatedlife.com