Salted Caramel Millionaire’s Tart

 

This is a fabulous twist on the traditional millionaire’s shortbread. It’s a gloriously decadent dessert that is a fabulous treat. It’s relatively easy to make, especially if you use ready made pastry. If you do then work 1/2 tsp vanilla essence into it before rolling it out. I found I had a little extra pastry and filling so I made a couple of mini tartlets to pop in the freezer for a lazy midweek pudding or  delicious afternoon tea treat. 

Ingredients: 

PASTRY: 

225g plain flour

150g cold butter

25g icing sugar

1 large egg, beaten

1/2 tsp vanilla essence

FILLING:

250g tin of caramel

1 level tsp sea salt 

100g plain chocolate, 70% cocoa solids minimum

100g white chocolate

6tbsp melted butter

2 eggs plus 3 egg yolks, beaten

4 tbsp golden caster sugar

 

Method: 

Make the pastry by rubbing the flour, icing sugar and butter together until fine crumbs are achieved, then stir in the egg, vanilla  and enough water (roughly 2 tbsp)  to make a soft dough. Wrap in clingfilm and refrigerate for 20 mins. 

Preheat the oven to 180°C fan.

Roll out the dough and use to line a 23cm loose bottom flan tin. Prick the bottom using a fork. Return to the fridge for a further  15 mins. 

Remove from the fridge and line the pastry with baking parchment weighed down with baking beans.

Bake the case blind for 15 mins then remove the paper and beans and bake for a further 5 minutes. If the pastry has bubbled after 15 minutes, carefully pop it using a cocktail stick and gently press down.

Remove from the oven, already the caramel over the base and set aside until needed. 

Turn the oven down to 170°C fan.

Make the filling by melting both the chocolates in a heat proof bowl over a pan of hot water then add the melted butter and mix well. 

Whisk the eggs and sugar together until they are thick enough to leave a trail when the whisk is lifted. Fold in the melted chocolate using a metal spoon until well blended- carefully so you don’t lose any of the air you’ve whisked in. 

Scrape the chocolate mixture out onto the top of the caramel and even the top using a spatula. Do NOT tap the tin as it will undo the whisking you have done. 

Carefully transfer to the oven and bake for 25 minutes until the top is just set but still has a slight wobble.

BE CAREFUL! Cool for at least an hour before eating as the caramel will be scalding hot. 

This is equally delicious served warm or completely chilled.