Millionaire’s chocolate tart
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Millionaire’s chocolate tart

By Sarah Cook

A dinner party version of teatime favourite, millionaire's shortbread. It's not too bitter, so the kids will love it too

  • Prep:30 mins
    Cook:55 mins
    Plus chilling
  • Serves 10
  • More effort

Nutrition per serving

  • kcal 618
  • fat 39g
  • saturates 18g
  • carbs 62g
  • sugars 41g
  • fibre 2g
  • protein 9g
  • salt 0.59g

Ingredients

  • 375g pack dessert shortcrust pastry
  • 1 tsp vanilla paste or extract
  • flour, for dusting
  • 250g/9oz caramel (we used Carnation caramel from a can)
  • 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)

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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