Millionaire's chocolate tart

Millionaire's chocolate tart

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(54 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
    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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melring
22nd Aug, 2010
5.05
Delicious! Eaten in minutes!
shonaghfick
28th Jul, 2010
absolutely devine!
joannelthomson
12th May, 2010
5.05
Really, really good!
marydrum
28th Apr, 2010
5.05
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
20th Apr, 2010
4.05
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
18th Apr, 2010
5.05
Simple and easy to do and delicious. We omitted the vanilla paste.
irmgard2
5th Apr, 2010
5.05
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
4th Apr, 2010
5.05
Made this for Easter Lunch with friends. It was lovely, great recipe.
heidimo
4th Apr, 2010
I have made this twice now - is absolutely fab! All my family and friends love it - very popular!

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