Caramel shortcake with dates

Ingredients

1 tin of condensed milk
200 g milk chocolate
180 g self-raising flour
120 g butter (butter mixture)
60 g butter (caramel mixture)
50 g granulated sugar
50 light-brown soft sugar
50 g Bresc Tapenade figs
5 g Bresc Black garlic puree

Preparation method

Mix the granulated sugar and 120 g butter thoroughly to make a light, airy mixture. Spoon the baking flour into the butter mixture until it has a smooth consistency. Pour the mixture evenly into a greased baking tine and bake them in the oven at 180°C for 20 minutes. Melt 60 g butter in a pan and add the milk, light-brown soft sugar and black garlic puree. Bring to the boil and allow to boil for 10 minutes until you have a good, thick caramel. Spoon the figs tapenade into the caramel mixture. Pour the caramel mixture onto the cooled shortcake bottom and allow to firm. Melt the chocolate au bain-maire and pour it over the cooled caramel. Leave the chocolate to firm and cut the shortcake into wedges.

Caramel shortcake with figs