Millionaires Chocolate Tart Recipes

Steps:

• Line 2 baking sheets with waxed paper; grease the paper and set aside. In a large heavy saucepan, combine the caramels and water; cook and stir over low heat until smooth. Stir in pecans and cereal until coated. Drop by teaspoonfuls onto prepared pans. Refrigerate for 10 minutes or until firm., Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip candy into chocolate, coating all sides; allow excess to drip off. Place on prepared pans. Refrigerate until set. Store in an airtight container.

Steps:

• Preheat your oven to 400 degrees F.
• Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
• Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden.
• Carefully spread the caramel over the base and set aside while you make the filling.
• Lower the oven temperature to 350 degrees F.
• Melt the chocolate 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 mixer in a large mixing bowl for 10 minutes 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 baked tart shell.
• Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
• Cool, then chill for at least 3 hours or overnight.
• Dust with icing sugar to serve.

Steps:

• To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
• Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
• For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
• Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.