Preparation of the shortbread biscuit:
Place a lightly greased 20cm frame on a baking sheet placed on a perforated baking tray.
Preheat the oven to 170°C fan-assisted.
If the butter is cold, cut it into pieces and heat it for 10 seconds in the microwave.
In a food processor, mix the flour, softened butter, sugar, fleur de sel and yeast. Knead until you get a ball.
Spread the dough in the bottom of the frame and bake for 20 minutes. Leave to cool in the frame for about 1 hour 30 minutes.
Preparation of caramel:
In a saucepan, mix the butter cut into pieces, the powdered sugar, the honey and the sweetened condensed milk. Heat over medium-low heat, stirring constantly to prevent the caramel from burning.
Let cook for about 25 minutes until the caramel thickens and becomes golden-blonde.
Pour the caramel over the biscuit and smooth the surface. Leave to cool for 1 hour.
Preparation of the chocolate topping:
Melt the chocolate and butter in a bain-marie. When the mixture is smooth, pour it over the caramel and smooth with a spatula.
Place in the refrigerator for 2 to 2.5 hours.
Cutting:
Remove the cake from the refrigerator. Dip a large, smooth-bladed knife in hot water, wipe it dry, and run it around the edge of the frame to remove it.
Cut into squares, dipping the blade regularly in hot water for a clean cut.
Store the shortbread in the refrigerator in an airtight container and take them out 30 minutes to 1 hour before serving.
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