Millionaire's chocolate tart

Millionaire's chocolate tart

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(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
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  • 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.

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Comments, questions and tips

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18th Aug, 2016
Concerning the eggs... please can you tell me whether "2 eggs plus 3 yolks" means 2 whole eggs plus 3 additional yolks, or 2 egg whites plus 3 egg yolks? Your reply would be much appreciated, I think I must be the only person who doesn't think it's obvious!! Thank you:)
14th Oct, 2011
Just made the it today 14/10/11 at school its so easy ish to make.
2nd Oct, 2011
AMAZING! I have made this twice now and it's gone down very well. Definitely a favourite to make!
13th Sep, 2011
8th Jul, 2011
Yum yum yum i just made this recipe for my work experience placement it was all gone before 11
22nd Apr, 2011
An amazing dessert! I made my own sweet pastry as I couldnt find any ready made. It was quite rich so you only need a small slice. I used a loose bottomed quiche tin to cook it in. It tasted lovely served with creme fraiche. I will definately be making this again but I am also going to try the no-cook chocolate tart recommended by rebecca.
26th Mar, 2011
yum! have made this several times always a big hit!!
28th Dec, 2010
I made this as an alternative dessert for christmas day. It was easy to make - although I admit I did use readymade sweet shortcrust pastry. I made it xmas eve and on xmas day let it warm to room temperature - this was a mistake! Whilst it was very nice it was far too soft. On boxing day and 27th we ate the leftovers cold from the fridge and it tasted much much better. I would advise making it at least 24hrs before you want it and serve cold. Was good with creme fraiche or vanilla whipped cream. Pastry was excellent, really yummy - suspect any made by me would have been much heavier! Overall very good but not as good as the 'no-cook chocolate tart' recipe also on this site which I have made 10+ times.
8th Nov, 2010
23rd Aug, 2010
i used my own sweet pastry, and i also made it with a biscuit case, both were equally well appreciated. brilliant recipe, helps you to look good with little effort!


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