Millionaire's chocolate tart

Millionaire's chocolate tart

  • 1
  • 2
  • 3
  • 4
  • 5
(59 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.


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



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

  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 250g/9oz caramel (we used Carnation caramel from a can)



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 2 eggs, plus 3 egg yolks



    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)


  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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
15th Jan, 2013
So easy to make and so yummy!
29th Dec, 2012
Can this be made ahead? I.e. tonight ready for tomorrow? Hope someone can help? Thanks
17th Sep, 2012
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 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
17th Sep, 2012
Delicious! Everyone really enjoyed this tart and it wasn't as rich as I thought it was going to be. Well worth making.
9th Jun, 2012
I made this for myself and a few friends, went down a treat, absolutely delicious!
29th May, 2012
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
6th Mar, 2012
This was an AMAZING recipe, I cooked it rather in a rush for my family... I served it warm with ice cream...... YUM YUM!!!! :)
6th Mar, 2012
This was an AMAZING recipe, I cooked it rather in a rush for my family... I served it warm with ice cream...... YUM YUM!!!! :)
25th Nov, 2011
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!!!!!!
15th Oct, 2011
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!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.
Want to receive regular food and recipe web notifications from us?