Prepare the Shortbread “Nacho” Chips:

• Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter and sugar until light and fluffy. Stir in the salt.
• Gradually add the flour, mixing until just combined and a dough forms. Be careful not to overmix.
• Roll the dough out to about 1/8 inch thickness on a lightly floured surface.
• Cut the dough into various shapes and sizes – triangles, squares, and irregular pieces – to resemble nacho chips.
• Place the shortbread pieces on the prepared baking sheet.
• Bake for 10-15 minutes, or until just set and very lightly golden around the edges. Watch carefully to prevent over-browning.
• Let the shortbread “chips” cool completely on the baking sheet.

Prepare the Chocolate Mousse:

• Melt the chopped chocolate in a heatproof bowl set over a saucepan of simmering water (or in the microwave in short intervals), stirring until smooth. Let cool slightly.
• In a separate bowl, whisk the egg yolks with the sugar until pale and thick.
• Gradually whisk the melted chocolate into the yolk mixture until smooth.
• In another clean bowl, beat the egg whites with the salt until stiff peaks form.
• Gently fold about one-third of the egg whites into the chocolate mixture to lighten it.
• Fold in the remaining egg whites until just combined and no white streaks remain.
• In a separate chilled bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the vanilla extract.
• Gently fold the whipped cream into the chocolate mixture until smooth and creamy.
• Chill in the refrigerator for at least 2 hours to set.

Prepare the Strawberry-Pineapple-Mint Pico:

• Gently combine the diced strawberries, diced pineapple, and chopped mint in a bowl.
• Squeeze lime juice over the fruit and toss gently.
• Taste and add a tiny pinch of sugar if needed to balance the tartness.
• Chill in the refrigerator until ready to assemble.

Prepare the Salted Caramel Sauce:

• In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves.
• Bring to a boil and cook without stirring until the syrup turns a deep amber color. Watch carefully as it can burn quickly.
• Remove from heat and carefully whisk in the warmed heavy cream. Be cautious as it may bubble up.
• Stir in the butter until melted and smooth.
• Stir in the sea salt. Taste and add more salt if desired.
• Let cool slightly before using. The sauce will thicken as it cools.

Assemble the Dessert Nachos

• Arrange a generous layer of the cooled shortbread “chips” on a serving platter or individual plates.
• Spoon dollops of the rich dark chocolate mousse artfully over the shortbread.
• Scatter the refreshing strawberry-pineapple-mint pico generously over the mousse and chips.
• Add dollops of the light and fluffy whipped cream throughout the “nacho” pile.
• Drizzle the luscious salted caramel sauce generously over everything.
• If desired, sprinkle with finely chopped toasted pecans and/or crushed pretzels and fresh mint leaves.

Serve immediately and enjoy your delightful Dessert Nachos!