Last year I made llama pineapple tarts for Lunar New Year and this year I decided to take that recipe and my shortbread recipe and create something new that I named a Tiger Shortbiscuit. This balanced dessert is somewhere in between a shortbread and a biscuit, with a chocolate ganache bottom, salted caramel pineapple compote, whipped cream topping, and chocolate tiger stripes. The recipe is as follows:
Tiger Shortbiscuit Recipe
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1 cup flour
- 1/2 cup milk
Instructions
- Preheat oven to 325F.
- Cream butter and sugar and gradually add flour while whisking.
- Add milk while whisking.
- Into a greased pan add dollops of dough.
- Bake at 325F for 30-35 min until a toothpick comes out clean from the center.
- In parallel make a salted caramel pineapple compote by cooking down half a can of pineapple chunks with 1/8 cup sugar. Boil, bring to a simmer and cook for about 25 min. Add about 1/8 teaspoon salt at the end and mix.
- Make a chocolate ganache. I made mine in a very unconventional way by melting down chocolate and mixing with sweetened condensed milk and fat free milk to a smooth, shiny consistency since that’s what I happened to have on hand.
- Coat bottom of shortbiscuits with chocolate and set in freezer.
- Gently scrape out divots from the top center of the shortbiscuits and insert salted caramel pineapple compote.
- Add whipped cream on top of compote and decorate with chocolate syrup stripes for that tiger look.
- I recommend enjoying your tiger shortbiscuits with a fork (because they are buttery and crumbly) and a nice warm cup of tea while you cheers to the new year.
Millennial's Delight 