Ingredients
Scale
- 250g unsalted butter
- 100g sugar
- 300g all-purpose flour
- 1/4 tsp salt
- 200g dulce de leche
- 150g fresh raspberries
- 200g dark chocolate
Instructions
- Preheat the oven to 180°C (350°F).
- In a bowl, cream together the butter and sugar, then mix in the flour and salt to form a dough.
- Press the dough into a lined baking tin and bake for 20 minutes until golden.
- Allow to cool, then spread the dulce de leche over the shortbread base.
- Top with fresh raspberries evenly distributed.
- Melt the dark chocolate and pour it over the raspberries, swirling gently.
- Chill in the fridge until set, then slice into squares.
Notes
- Ensure the chocolate is tempered for a shiny finish.
- These can be refrigerated for several days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg