Shortbread millionaire

Preparation time: 50 minutes; Baking time: 20 minutes for the cookie & 10 minutes for the caramel  
Resting time: 3h; Serves 6

Ingredients for the shortbread :  
150 g flour  
100 g butter  
40 g sugar 
1 sachet vanilla sugar 
1/2 sachet baking powder  
1 pinch of Le Paludier de Guérande Fleur de sel

Ingredients for the caramel :  
300 g sweetened condensed milk 
15 g honey 
80 g brown sugar 
100 g butter 
1 pinch of Le Paludier de Guérande Fleur de sel

Ingredients for the chocolate ganache :  
90 g full-fat cream  
150 g chocolate  
1 pinch of Le Paludier de Guérande Fleur de sel

Making the shortbread :  
Pour the flour, sugar, vanilla sugar, baking powder and fleur de sel into a bowl.  
Add the soft butter.  
Mix by hand until smooth.  
Spoon the mixture into a 20 cm cake tin laid out on greaseproof paper.  
Press down with a spoon or by hand to obtain a smooth surface.  
Bake for 20 minutes at 175°C. The shortbread should not be too golden.
Leave to cool.  
Making the soft caramel :  
Place the butter, brown sugar, condensed milk, honey and fleur de sel in a saucepan.  
Heat over low heat for 5 to 10 minutes, stirring constantly, until the mixture takes on a lovely caramel color.  
Pour the mixture over the cookie. Smooth out and leave to cool for 30 minutes before setting aside in the fridge for at least 1 hour.  

To make the chocolate ganache :  
Heat the liquid cream.  
Finely chop the chocolate and place in a bowl.  
Pour over the hot cream in 3 batches, mixing well to obtain a smooth ganache.  
Add this mixture to the cooled caramel.  
Sprinkle the cake with fleur de sel and leave to set for at least an hour in a cool place.  
Peel off the cake and cut into bars, heating the knife slightly in boiling water.