One for the road.

I think this might be my last proper recipe post and picture for a little while. Today I’m 40 weeks pregnant and as much as I’d like to think I’ll be able to have babyfruit in one arm and a wooden spoon/camera in another, I think it might take me a while to build up to that level of multitasking.

So here it is, my bye bye for now recipe — a decadently grown up take on the Twix bar, otherwise known as millionaires shortbread. Here I’ve made mini bitesized versions that are fit for grownups — a crumbly buttery shortbread base topped with pools of salted caramel and finished with a rich chocolate ganache. Don’t say I never give you owt x

For around 18 individual tarts

You’ll need either some 8cm diameter loose bottomed tins, or one large tin (like a large loose bottomed cake base tin around 23cm diameter)

175g unsalted butter, chilled and cubed

225g plain flour

75g caster sugar (I used golden)

250g salted caramel sauce (you could make your own but I use a ready made one from Sainsburys Taste the Difference)

100g milk chocolate

100g dark chocolate

100mls double cream

A little knob of butter

Butter for greasing

Method