I chose this Millionaire's Chocolate Tart recipe from Good Food because I was baking for two fathers on Father’s Day - my partners dad, and mine. I needed a recipe that incorporated a few shortcuts like ready-made pastry and caramel. Some call it cheating, but if you are short on time, I see no problem with it!
The tart tasted absolutely wonderful, and when dressed up with the strawberries, it was a real showstopper. I would highly recommend trying this recipe as it's actually very simple.
Ingredients:
Pastry
27cm tart tin
375g pack dessert shortcrust pastry
1 Tsp vanilla paste
Sprinkle of caster sugar
Filling
250g caramel (I used Carnation caramel from a can)
100g 70% plain chocolate, broken into pieces (I used Green & Blacks)
100g white chocolate, broken into pieces (I used Green & Blacks)
6 Tbsp melted butter
2 Eggs plus 3 egg yolks
4Tbsp golden caster sugar
Topping (Optional)
1 Large Punnet of Strawberries
Melted Chocolate
Serve with single cream or creme fraiche
Method:
1) Roll the pastry out and drizzle vanilla paste and caster sugar over it. Then, roll into a ball. On a floured surface, roll the dough out to line the tart tin, ensuring that there is enough to overhang the sides. (Do not cut this off as it will be removed once the tart has cooled)
2) Chill for 30 minutes in the fridge.
3) Heat oven to 200C / 180 fan. Line the pastry with greaseproof paper and fill with baking beans. Bake blind for 15-20 minutes.
4) Remove the paper and the beans from the tin and bake for a further 5-10 minutes until pale golden.
5) Carefully spread the caramel over the base and set aside while you make the filling. Lower the oven to 180C / 160C.
6) Melt both the plain and milk chocolate in a bowl over a pan of simmering water, then stir in the melted butter.
7) In a separate bowl, using an electric whisk, whisk the eggs, yolks and sugar together for 10 minutes. The mixture should turn pale and thick enough to leave a trail when the beaters are lifted up.
8) Fold in the melted chocolate mix then scrape into a tin.
9) Bake for 20-25 minutes - the surface should be puffed with a wobble. Leave on the side for 20 minutes to cool and cut the overhang of pastry off, then place in the fridge for at least 3 hours or overnight.
10) Once completely set, melt some chocolate and place to one side. Take the tops off the strawberries and cut into relatively thin slices. Place the strawberry slices point-out on the tart on top of a drop of melted chocolate to ensure it stays in place. Repeat this process the whole way around the tart, overlapping the gap on the previous row. Once at the centre, place a whole strawberry in the middle, and use smaller pieces of strawberry stood upright to make a ‘rose shape’ in the middle.
If stored in the fridge, the cake will last for up to 3 days.
Inspiration from: Good Food