Millionaire’s chocolate tart

A slice of cake on a plate Baking Recipes
  • Preparation and cooking time
  • 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

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


  • 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)
Classic scones with jam & clotted cream


  • 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
Chocolate muffins

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.

  • STEP 3
Raspberry honey flapjacks

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.

  • STEP 4
Belgian buns

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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