Millionaire's chocolate tart

Millionaire's chocolate tart

  • 1
  • 2
  • 3
  • 4
  • 5
(46 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
Save to My Good Food
Please sign in or register to save recipes.

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
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Cheney85
21st Jun, 2017
5.05
Made several times, using shop brought pastry. Delicious and very well received by guests. Agree need to add alot more caramel, otherwise it just disappears.
cookinfromscratch
18th Mar, 2016
5.05
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
17th Dec, 2015
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
8th Nov, 2015
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
13th Oct, 2015
5.05
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
26th Sep, 2015
5.05
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
5th Jul, 2015
5.05
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
1st May, 2014
5.05
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
20th Apr, 2014
5.05
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
14th Apr, 2014
5.05
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.

Pages

Angie2115
17th Aug, 2016
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
goodfoodteam
26th Aug, 2016
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
15th Jul, 2013
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.