Millionaire'S Chocolate Tart – a delicious recipe with tart shells, caramel ice cream topping, chocolate, white chocolate, butter, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 400 degrees F.
2
Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
3
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.
4
Carefully spread the caramel over the base and set aside while you make the filling.
5
Lower the oven temperature to 350 degrees F.
6
Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter.
7
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.
8
Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell.
9
Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
10
Cool, then chill for at least 3 hours or overnight.
11
Dust with icing sugar to serve.
879
kcal
Calories
68
g
Fat
48
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 11 inches prepared tart shells, 9 ounces caramel ice cream topping, 100 g 70% cocoa dark chocolate, broken into pieces, 100 g white chocolate, broken into pieces, and more.
Yes, Millionaire'S Chocolate Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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