Millionaire's chocolate tart

Millionaire's chocolate tart

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(38 ratings)

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Cooking time

Prep: 30 mins Cook: 55 mins Plus chilling

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
618
protein
9g
carbs
62g
fat
39g
saturates
18g
fibre
2g
sugar
41g
salt
0.59g

Ingredients

  • 375g pack dessert shortcrust pastry
  • 1 tsp vanilla paste or extract
  • flour, for dusting
  • 250g/9oz caramel (we used Carnation caramel from a can)
  • 100g 70% plain chocolate, broken into pieces
  • 100g white chocolate, broken into pieces
  • 6 tbsp melted butter
  • 2 eggs, plus 3 egg yolks
  • 4 tbsp golden caster sugar
  • icing sugar and single cream, to serve (optional)

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Method

  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.

Recipe from Good Food magazine, April 2010

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Comments

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J'adorefood's picture
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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
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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
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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
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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
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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
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I'm terrible at deserts but this turned out fantastic!

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

kathrinebrown's picture
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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

desertprincess's picture
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This was more difficult than I thought!!!

First problem - pastry. I blind baked it but when I took the beans out and put the pastry back in to cook for 5-10 minutes, a gigantic bubble formed which I then had to break after I took it out and it made it difficult to spread the caramel.

Second - I put it back in with the chocolate mix at the right temp, and when I went to check it at 20 mins..it was black!!! I was terrified that I had burnt it even though I checked it at 20 and the recipe says 20-25 minutes.

It turned out okay in the end, slightly over cooked but still good. Had to hide the blackness with icing sugar. I can only imagine how divine it may have been if it had cooked for a few mins less.

nairobijo's picture
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Delicious! Everyone really enjoyed this tart and it wasn't as rich as I thought it was going to be. Well worth making.

emassey's picture
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I made this for myself and a few friends, went down a treat, absolutely delicious!

abbiescookingkitchen's picture
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This was really nice and delicious. If you were in a hurry like me and eating in warm you have this delicious gooey chocolate lava which just oozes all over. But if you put in the fridge and eat the next day then it comes out like the picture. Both ways it was yummy. Definately a hit

meadwood's picture
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This was an AMAZING recipe, I cooked it rather in a rush for my family... I served it warm with ice cream...... YUM YUM!!!!

:)

meadwood's picture
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This was an AMAZING recipe, I cooked it rather in a rush for my family... I served it warm with ice cream...... YUM YUM!!!!

:)

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