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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

Ingredients

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

  • 350 g Caramel sauce good quality shop bought or homemade

For the chocolate filling

  • 250 ml Double cream
  • 225 g Dark chocolate
  • 1 tsp Vanilla extract
  • ¼ 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

Instructions

  • 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
  • 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
  • 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
  • Roll the pastry out onto cling film. Line a 28cm tart tin with the pastry and prick the bottom all over with a fork
  • Cover the pastry with baking paper then add baking beans. Bake the pastry on 180C/350F/Gas Mark 4 for 20 minutes
  • 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
  • Spread the Carnation Caramel over the bottom of the tart
  • 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
  • In a bowl whisk up the eggs, vanilla extract and salt. Whisk the mixture into the chocolate a little at a time
  • 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
  • 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
  • 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

Notes

If you need a caramel sauce recipe, try my Homemade Caramel Sauce.