Millionaire's chocolate tart

Millionaire's chocolate tart

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

Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 55 mins

plus chilling

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.

PER SERVING

618 kcalories, protein 9g, carbohydrate 62g, fat 39 g, saturated fat 18g, fibre 2g, sugar 41g, salt 0.59 g

Recipe from Good Food magazine, April 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo heidimo

    04 April 2010

    heidimo commented on this recipe

    I have made this twice now - is absolutely fab! All my family and friends love it - very popular!

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  • Binder photo Janet Kerrigan

    04 April 2010

    Janet Kerrigan commented on this recipe

    Made this for Easter Lunch with friends. It was lovely, great recipe.

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  • Binder photo Janet Kerrigan

    04 April 2010

    Janet Kerrigan rated this recipe

    5 stars

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  • Binder photo Irmgard

    05 April 2010

    Irmgard rated and commented on this recipe

    5 stars

    I made this for our Easter dinner and it went over very well. We don't have ready-made shortcrust pastry here in Canada so I made my own from scratch.

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  • Binder photo DebbieA21

    18 April 2010

    DebbieA21 rated and commented on this recipe

    5 stars

    Simple and easy to do and delicious. We omitted the vanilla paste.

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  • Binder photo S.Hicks

    20 April 2010

    S.Hicks rated and commented on this recipe

    4 stars

    I added a little more white chocolate as i'm not a fan or dark chocolate but even I thought this was yummy with a bit of cream!

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  • Binder photo marydrum

    28 April 2010

    marydrum rated and commented on this recipe

    5 stars

    Have made this tart a few times. Use my own receipe for shortcrust with vanilla added in. Quality and the consistancy of the caramel is important as if it is too runny it can be hard to serve. Surprisingly light despite the calories!!!!

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  • Binder photo Joanne cooks

    12 May 2010

    Joanne cooks rated and commented on this recipe

    5 stars

    Really, really good!

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  • Binder photo Emma Howell

    24 June 2010

    Emma Howell rated this recipe

    5 stars

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  • Binder photo Shonagh

    28 July 2010

    Shonagh commented on this recipe

    absolutely devine!

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  • Binder photo Minimel

    22 August 2010

    Minimel rated and commented on this recipe

    5 stars

    Delicious! Eaten in minutes!

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  • Binder photo littlevalerie

    23 August 2010

    littlevalerie rated and commented on this recipe

    5 stars

    i used my own sweet pastry, and i also made it with a biscuit case, both were equally well appreciated. brilliant recipe, helps you to look good with little effort!

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  • Binder photo wellmichelle

    03 October 2010

    wellmichelle rated this recipe

    5 stars

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  • Binder photo Emma

    08 November 2010

    Emma rated and commented on this recipe

    5 stars

    Amazing!

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  • Binder photo rebecca

    28 December 2010

    rebecca rated and commented on this recipe

    3 stars

    I made this as an alternative dessert for christmas day. It was easy to make - although I admit I did use readymade sweet shortcrust pastry. I made it xmas eve and on xmas day let it warm to room temperature - this was a mistake! Whilst it was very nice it was far too soft. On boxing day and 27th we ate the leftovers cold from the fridge and it tasted much much better. I would advise making it at least 24hrs before you want it and serve cold. Was good with creme fraiche or vanilla whipped cream. Pastry was excellent, really yummy - suspect any made by me would have been much heavier! Overall very good but not as good as the 'no-cook chocolate tart' recipe also on this site which I have made 10+ times.

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  • Binder photo Jackie food

    26 March 2011

    Jackie food rated and commented on this recipe

    5 stars

    yum! have made this several times always a big hit!!

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  • Binder photo Nikki.E

    22 April 2011

    Nikki.E rated and commented on this recipe

    5 stars

    An amazing dessert! I made my own sweet pastry as I couldnt find any ready made. It was quite rich so you only need a small slice. I used a loose bottomed quiche tin to cook it in. It tasted lovely served with creme fraiche. I will definately be making this again but I am also going to try the no-cook chocolate tart recommended by rebecca.

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  • Binder photo crazy cake king

    08 July 2011

    crazy cake king commented on this recipe

    Yum yum yum i just made this recipe for my work experience placement it was all gone before 11

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  • Binder photo crazy cake king

    08 July 2011

    crazy cake king rated this recipe

    5 stars

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  • Binder photo Louise

    07 September 2011

    Louise rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 10

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 55 mins

plus chilling

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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PER SERVING

618 kcalories, protein 9g, carbohydrate 62g, fat 39 g, saturated fat 18g, fibre 2g, sugar 41g, salt 0.59 g

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