epicurious
Tamarind Millionaire’s Shortbread
The sourness of tamarind breathes new life into this tangy spin on coconut-crusted millionaire’s shortbread from cookbook author Lara Lee.
👥 16 Servings👤 Lara Lee📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●mixing bowl
- ●saucepan
- ●knife
📝 Preparation Steps
1
Preheat the oven to 400°F. Grease with butter and line an 8-inch square pan with parchment paper, ensuring there is some overhang of paper above the edges so you can easily lift it out of the pan.
2
Combine the ingredients for the base in a mixing bowl until well mixed into a dough, then press into the prepared pan, ensuring it is evenly distributed. Use the back of a large spoon to firmly press the mixture down. Bake on the middle shelf for ⏱️ 15 minutes, or until the base is golden. Remove and set aside, leaving the oven on.
3
While the base is in the oven, make the caramel. Melt the butter in a saucepan on a medium heat. Once melted, add the sugar, salt, tamarind, and sweetened condensed milk and stir together. Reduce the heat and simmer gently for about ⏱️ 5 minutes, or until the coconut sugar has dissolved, stirring continuously.
4
Once the base is out of the oven, pour the caramel on top of the base and spread it evenly. Return the pan to the oven and bake for ⏱️ 10 minutes on the middle shelf, or until the caramel is no longer wobbly in the center and has just started to brown on the edges. Remove and set aside to cool.
5
Once the base and caramel have cooled, melt the chocolate for the topping. Break the chocolate into chunks and put it in a heatproof bowl with the cubes of butter. Find a small or medium saucepan that the bowl fits on top of snugly. Fill the saucepan a third full with water and bring to a boil, then reduce to a steady simmer.
6
Put the bowl of chocolate on top, ensuring that the bowl does not touch the water, and stir often until everything is melted. Pour the chocolate over the caramel, spreading it evenly across the surface. Bang the pan on the kitchen countertop once or twice to help the chocolate settle evenly.
7
Cover the pan very loosely with food wrap, making sure it does not touch the chocolate. Transfer the pan to the fridge and leave to set for at least ⏱️ 1 hour. It is set when the chocolate has solidified and you can touch it without leaving an indent.
8
To serve, cut the tamarind millionaire’s shortbread with a sharp knife into squares, wiping the knife with a damp cloth between cuts to prevent crumbs and caramel from catching on top of the chocolate.
9
Store the tamarind millionaire’s shortbread for up to 5 days at room temperature in an airtight container, or in the fridge if the weather is warm; let it come to room temperature before serving.
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