Millionaire's chocolate tart
- Sarah Cook
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Serves 10
More effort
Prep: 30 mins
Cook: 55 mins
Plus chilling
A star rating of 4.7 out of 5.66 ratingsRate
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A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too
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Ingredients
Nutrition
Units:
MetricUS
-
375g pack dessert shortcrust pastry
-
1 tsp vanilla
paste or extract
-
flour
for dusting
-
250g caramel
-
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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Nutrition: per serving
-
kcal618
-
fat39g
-
saturates18g
-
carbs62g
-
sugars41g
-
fibre2g
-
protein9g
-
salt0.59g
low
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Method
-
step 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.
-
step 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.
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step 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.
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step 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, March 2010
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A star rating of 4.7 out of 5.66 ratings
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