Millionaire's chocolate tart

Millionaire's chocolate tart

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(44 ratings)

Prep: 30 mins Cook: 55 mins Plus chilling

More effort

Serves 10

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

Nutrition and extra info

Nutrition: per serving

  • kcal618
  • fat39g
  • saturates18g
  • carbs62g
  • sugars41g
  • fibre2g
  • protein9g
  • salt0.59g
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  • 375g pack dessert shortcrust pastry
  • 1 tsp vanilla paste or extract



    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 250g/9oz caramel (we used Carnation caramel from a can)



    This is white, granulated sugar melted until it browns, after which it sets clear and hard when…

  • 100g 70% plain chocolate, broken into pieces
  • 100g white chocolate, broken into pieces
  • 6 tbsp melted butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs, plus 3 egg yolks



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp golden caster sugar
  • icing sugar and single cream, to serve (optional)


  1. Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.

  3. Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.

  4. Bake for 20-25 mins – the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

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Comments (47)

cookinfromscratch's picture

I made this for a friend and she says it is excellent. I used ready-rolled shortcrust and following tips from other reviewers, used the whole can of caramel. This meant I had enough of the chocolate mix left over to fill an individual pie dish which was baked separately - it was quite lovely, though spoiled by having to share with my husband.
I gave the bake an extra 15 minutes or so, checking the colour to make sure it wasn't burning. For decoration, I sprayed it with air-propelled gold dust and some gold confetti - very millionaire!
I'm making another one this weekend for visiting family (where I'll be able to actually taste the finished product) so I'll come back...

Kanch's picture

This was delicious. I got lazy whipping the eggs by hand and did not get them all the way to the leaving trails stage. I decided to chance it on quite frothy eggs. Turned out beautifully. Didn't wait for it to cool, flatmates and I thought it was really nice warm to be honest.

mariabudgen's picture

I made this tart last weekend as a treat for a family meal and it went down very well indeed - even other half who isn't a desserts man was keen to have seconds. It also came out like the picture and didn't take too much effort - result!
I only had a larger tart tin than the 23cm stipulated, or a smaller 20cm tin so opted for the smaller one. I then used some of the leftover caramel to put in the bottom of 3 ramekins, and then put the choc filling mix on top, and cooked them in the oven at the same time. They puffed up like souffles and were just as yummy in their own right.
The only change I made to the recipe otherwise was that I used the ready rolled dessert pastry as it was, and didn't mix it with vanilla - this worked fine and was simpler and quicker. It also took about 20 mins longer for the filling to set in my oven but I find that's always the case with cakes etc (I've got a traditional gas oven) and it got there in the end.
Will make again. I'm thinking it would look good if I made a "snowflake" cut out of paper and put that on top before dusting with icing sugar, for a festive version.

annasimp's picture

Yummy! I didn't bother faffing about with shop bought pastry, I made my own. I agree with the poster below, don't be shy with the caramel - I used a whole tin too. We had it with creme fraiche which worked well.

Norma. mackey's picture

Served with vanilla ice-cream - and everyone came back for more! The one time I was disappointed to come home with an empty dish from a friend's dinner party!

lizfisher56's picture

I have made this for the first time and it has gone down a treat. After reading other comments I didn't bother mixing vanilla in with the pastry. I found that there was slightly too much filling, so obviously I need to make a larger one next time. This will now be part of my repertoire.

J'adorefood's picture

I've made this many times and it's always a hit! So easy to make. I don't bother with the vanilla. Don't be shy with the caramel. The first few times I made it, I used half a can of caramel as I thought it would be too much with the whole can. Then the next time decided to use a full can & it definitely tastes much better!

esthermarypots's picture

I made this for the pudding to accompany our Easter Sunday dinner and it was amazing - in fact, I can't quite describe how good it was although my Step-Dad said it was the best dessert he'd ever had, which sums it up pretty well!
I used a half quantity of the sweet shortcrust pastry recipe from the Paul Hollywood mince pie recipe and had plenty to line the tin.

teresaheffer's picture

Delicious! Made it for friends last weekend and they loved it! Like others, I didn't bother faffing with the vanilla in the pastry and didn't miss it, although next time I might try making my own pastry with added vanilla.

kirstygxxx's picture

Made this for the family last night with home made pastry and left out the vanilla and it went down a treat.
I used my non fan assisted oven once the filling had been added and I think it could have done with a little longer than the 20-25 minutes however was still delicious.
Will definitely be making this one again!

bikerbell's picture

Tried this yesterday. I made it with carnation caramel but added sea salt. I did find I had lots of chocolate filling left over but my tin is a bit on the shallow side. Put the leftovers into ramekin dishes with a bit of caramel on the bottom, will cook these today and serve warm.
Will maybe use biscuit crust next time with borbourns.
Every one enjoyed this tart and is a definite keeper.

roseyp's picture

Oops! Forgot to rate!

roseyp's picture

Made this today for a family BBQ. Used plain shop brought shortcrust pastry. Added vanilla and re-kneeded it in before rolling it out again. No real need to food processor it. It was lovely and went down a storm. Fed far more than the 10 it suggested. Will definitely make it again.

rachykay's picture

I delicious dessert! Went down a storm. I gave it that extra millionaire touch by adding some gold leaf to decorate it. Will definitely make again.

clairecarr's picture

I cooked this yesterday for my chocolate/Caramel loving guests and it went down very well. I just used normal shortcrust pastry, didn't bother with the vanilla, I would definitely make this again!!! Mmmmmmm

nintendo59's picture

I made this at the last minute after messing up the dessert I'd planned for the evening. All of my guests loved it and gave wonderful feedback and the leftovers were devoured the next day.

amyhoare's picture

I'm terrible at deserts but this turned out fantastic!

debtom's picture

Made this several times now (made my own sweet pastry) & it's just excellent!

kathrinebrown's picture

So easy to make and so yummy!

loudyer24's picture

Can this be made ahead? I.e. tonight ready for tomorrow? Hope someone can help? Thanks


Questions (3)

Angie2115's picture

Hi, I think everyone else must know a bit more about these things than me, because nobody else has asked, but please can someone clarify for me - about the eggs - is it 2 whole eggs plus an additional 3 yolks (so 5 eggs have to be cracked, and there will be 3 whites left over), or 2 egg whites and 3 yolks (so only 3 eggs have to be cracked, and 1 white left over)? I'm guessing it would make quite a difference, but I don't know enough to have a clue which option is more likely, and what affect it would have, if I got it wrong...!! From all the good reviews I really want to make this though!

goodfoodteam's picture

Hi Angie,

Thanks for your query - it's 2 whole eggs and 3 egg yolks (ie. 5 eggs in total are needed). You can freeze the 3 leftover egg whites if you like for later use, perhaps in meringue. Enjoy making the tart!

roseyp's picture

Hi, has anyone made this a few days in advance or had it sitting about longer than the day they made it? How well does it keep? I'm needing to make it in a Friday ready for a BBQ on the Sunday afternoon. Would it ok for then? Thanks.

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