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Millionaire's chocolate tart

Ingredients

  1. Step 1 375g pack dessert shortcrust pastry
  2. Step 2 1 tsp vanilla paste or extract
  3. Step 3 flour , for dusting
  4. Step 4 250g caramel
  5. Step 5 100g 70% plain chocolate , broken into pieces
  6. Step 6 100g white chocolate , broken into pieces
  7. Step 7 6 tbsp melted butter
  8. Step 8 2 eggs , plus 3 egg yolks
  9. Step 9 4 tbsp golden caster sugar
  10. Step 10 icing sugar and single cream, to serve (optional)
Millionaire's chocolate tart
Calories: 618 Carbohydrate: 62 g Protein: 9 g Fat: 39 g
Cook time: 120 minutes Prep time: 30 minutes Total time: 150 minutes Servings: 10

TAGS

Afternoon tea Dessert Dinner Treat British Caramel Caramel Chocolate caramel tart chocolate Chocolate tart Dessert tart Dinner party dessert Entertaining Indulgent Make Ahead Make-ahead pudding Plain chocolate Sarah Cook Shortcrust pastry Sweet tart Tarte au chocolat White chocolate

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.