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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bryonyware's picture

Harry Phillips

does this tart realy take as long as it says
could I make it in an 1h 1/2 lesson at school plus wash up!!!!!!

henryt408's picture
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One of the best tarts I have ever tasted! I didn't use the caramel though the second time round because it dosen't really add much flavour, but then again that makes it just a chocolate tart so you can't really compare the two. Also, concerning the eggs, the white and yolk ratios are spot on so don't try to add more or less of either than you should.
Fantastic recipe!

09hphi's picture

Just made the it today 14/10/11 at school its so easy ish to make.

cblampied's picture
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AMAZING! I have made this twice now and it's gone down very well. Definitely a favourite to make!

knorrox's picture
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Yum!

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

moonbeam65's picture
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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.

jaqattak's picture
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yum! have made this several times always a big hit!!

sheepie's picture
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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.

emmafrost's picture
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Amazing!

littlevalerie's picture
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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!

melring's picture
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Delicious! Eaten in minutes!

shonaghfick's picture

absolutely devine!

joannelthomson's picture
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Really, really good!

marydrum's picture
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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!!!!

hicks2011's picture
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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!

debja21's picture
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Simple and easy to do and delicious. We omitted the vanilla paste.

irmgard2's picture
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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.

kerriganj's picture
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Made this for Easter Lunch with friends. It was lovely, great recipe.

heidimo's picture

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

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