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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Ingredients

  • 375g pack dessert shortcrust pastry
  • 1 tsp vanilla paste or extract
    Vanilla

    Vanilla

    van-ill-ah

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

  • flour, for dusting
    Flour

    Flour

    fl-ow-er

    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)
    Caramel

    Caramel

    ca-ra-mel

    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

    Butter

    butt-err

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

  • 2 eggs, plus 3 egg yolks
    Eggs

    Egg

    egg

    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)

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.

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Comments (47)

desertprincess's picture
4

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
5

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
5

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

abbiescookingkitchen's picture
4

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
5

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
5

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

:)

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
5

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!

Angie2115's picture

Concerning the eggs... please can you tell me whether "2 eggs plus 3 yolks" means 2 whole eggs plus 3 additional yolks, or 2 egg whites plus 3 egg yolks? Your reply would be much appreciated, I think I must be the only person who doesn't think it's obvious!! Thank you:)

09hphi's picture

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

cblampied's picture
5

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

crazycakeking's picture
5

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

moonbeam65's picture
5

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
5

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

sheepie's picture
3

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.

littlevalerie's picture
5

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
5

Delicious! Eaten in minutes!

shonaghfick's picture

absolutely devine!

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