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Millionaire's Chocolate Tart

Rich tart with layer of caramel, chocolate and honeycomb

Course Dessert
Cuisine British
Keyword Dessert
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 12
Author thebakingexplorer


For the honeycomb

  • 200 g Caster sugar
  • 125 g Golden syrup
  • 2 tsp Bicarbonate of soda

For the pastry

  • 170 g Butter
  • 350 g Plain flour
  • 2 Eggs large

For the caramel layer

  • 1 tin Carnation Caramel (397g)

For the chocolate filling

  • 250 ml Double cream
  • 225 g Dark chocolate
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 2 Eggs large

For the chocolate glaze

  • 2 tbsp Double cream
  • 1 tbsp Warm water
  • 50 g Dark chocolate
  • 1 tsp Golden syrup


  1. To make the honeycomb melt the caster sugar and the golden syrup in a pan on a low heat until the sugar is dissolved. Turn up the heat and let it boil to 300F/149C. Take it off the heat and stir in the bicarbonate of soda

  2. Pour it into a lined 20cm x 20cm square tin and leave it to cool. Put it aside to set, once set, smash into pieces
  3. For the pastry, rub the butter and plain flour together. Add the eggs and bring the mixture together into a ball. Wrap it in cling film and chill for 30 minutes in the fridge

  4. Roll the pastry out onto cling film. Line a 28cm tart tin with the pastry and prick the bottom all over with a fork
  5. Cover the pastry with baking paper then add baking beans. Bake the pastry on 180C/350F/Gas Mark 4 for 20 minutes
  6. Remove the paper and beans and bake again at the same temperature for 10 minutes until golden brown and the bottom is fully cooked through
  7. Spread the Carnation Caramel over the bottom of the tart
  8. To make the chocolate filling, heat up the double cream on a medium heat, when it starts to bubble, take it off the heat and tip the dark chocolate into the pan. Leave it for a couple of minutes to melt, then stir together

  9. In a bowl whisk up the eggs, vanilla extract and salt. Whisk the mixture into the chocolate a little at a time

  10. Pour the chocolate mixture into the tart tin over the caramel. Bake the tart on 160C/325F/Gas Mark 3 for 25 minutes. Put it on a rack to cool fully
  11. To make the glaze, heat up the double cream, when it bubbles take off the heat and add the dark chocolate. Then mix in the golden syrup and warm water

  12. Pour the glaze over the chocolate filling and smooth it over the with a spatula. Finally add the crumbled up honeycomb all around the edge of the tart