Pecan Billionaire's Shortbread
A buttery crumbly shortbread layered with a thick swoop of dulce de leche and a rich chocolate ganache. Finish by pressing some toasted pecans on top for a lovely crunch and nutty touch.
Ingredients
Shortbread base
- ½ cup unsalted butter, softened
- ¼ cup icing sugar
- 1 cup all-purpose flour
- ½ tsp salt (omit if using salted butter)
Dulce de Leche
- 1 tin sweetened condensed milk
- 2 tbsp salted butter
- 1½ tsp salt
- ½ cup chopped pecans
Ganache layer
- ¼ cup fresh cream
- ½ cup dark couverture chocolate
- pecans to decorate
Instructions
Start by making the shortbread
- Line a 5*5 tin with parchment on all sides, and grease well with butter. This will help to take out the shortbread later on.
- Preheat the oven to 180°C/ 350° F.
- Cream together the butter and sugar until pale.
- Fold in the flour until well combined.
- Press the mixture into the prepared baking tin and bake for 15-20 mins until lightly golden.
Prepare the dulce de leche
- Once the shortbread is baked, prepare the Dulce de Leche. Empty the tin of condensed milk into a heavy-bottomed non-stick saucepan.
- Stir over medium-low heat for 15-20 minutes until it thickens and turns golden brown. Whisk in the butter.
- Pour the warm dulce de leche over the baked shortbread, and sprinkle with a layer of pecans. Refrigerate for 3-4 hours before preparing the ganache.
Prepare the ganache
- Heat the cream until simmering, and chop up the chocolate.
- Whisk the chocolate into the hot cream until emulsified into a pourable ganache
Assemble
- Pour the ganache over the chilled shortbread and dulce de leche.
- Refrigerate the layered dessert for 8 hours, or preferably overnight.
- Using a hot knife, cut the billionaires shortbread into squares, and top each one with a whole pecan. Enjoy!
