Millionaire's chocolate tart

Millionaire's chocolate tart

By Sarah Cook
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(54 ratings)
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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
    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.

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Comments, questions and tips

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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.
kirstygxxx
4th Nov, 2013
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
21st Sep, 2013
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
14th Jul, 2013
Oops! Forgot to rate!
roseyp
14th Jul, 2013
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
23rd Jun, 2013
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
14th Apr, 2013
5.05
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
2nd Apr, 2013
5.05
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
24th Mar, 2013
5.05
I'm terrible at deserts but this turned out fantastic!
debtom
20th Mar, 2013
5.05
Made this several times now (made my own sweet pastry) & it's just excellent!

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