Get ready to give your taste buds a treat – Salted Caramel Millionaire Tart. Forget the millionaires, you certainly deserve this dessert too! It’s more than a sweet treat, it’s a taste sensation.
Belgium, Britain, North America? Who knows where this originated but it’s here now for all of us to enjoy and enjoy it you will. Picture a sweet pastry base, then a layer of rich salted caramel and topped with milk chocolate smoothness. You already know it’s going to be amazing don’t you? Flavour and texture have rarely come together in a more satisfying way.
The buttery crunch of sweet pastry. The combination of sweet and salty caramel.. The smooth richness of milk chocolate and cream. Not only does it taste delicious, it looks incredibly elegant too. Amaze your friends and family with a dessert that surprises and delights.
In my house, this is a year round, occasional treat but it’s also become a Boxing Day favourite. Usually, I make this as a large tart to be sliced and served. On Boxing Day though, I make bite sized mini tartlets with the same filling. Perfect for our annual party and there are never any left. Ever.
Whether you’re treating yourself after a long day or impressing guests at a dinner party, this Salted Caramel Millionaire Chocolate Tart is your golden ticket to a world of pure, unadulterated bliss. Because why settle for ordinary when you can indulge in extraordinary?
Equipment: Along with a set of Electronic scales, you’ll need a Spatula and a Milk pan/ Saucepan
Also, explore these other Sweet Treats
Chocolate Bread and Butter Pudding
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Salted Caramel Millionaire Tart Recipe
Salted Caramel Millionaire Tart
Equipment
Ingredients
- 1 8in/ 20cm Sweet pastry case (Shop bought)
Salted Caramel
- 95 grams Brown sugar
- 160 ml Double cream
- 30 grams Butter
- ½ tsp Salt
Chocolate Filling
- 190 grams Double cream
- 1.5 tbsp Caster sugar
- 70 grams Butter
- 275 grams Milk chocolate
- 60 ml Milk
Instructions
Prep
- Weigh/ measure all your ingredients
- Chop the chocolate into small pieces to help it to melt
Salted Caramel
- Place the sugar, cream, butter and salt in a small saucepan and place over a medium high heat
- Bring to the boil, stirring occasionally, and reduce the heat to medium low. Allow the caramel to cook for 3-5 minutes and remove from the heat
- Pour into a jug to cool completely
- When cool, pour half of the caramel into the pastry case and spread evenly. Place this in the freezer or fridge while you make the chocolate filling to firm up the caramel layer
Chocolate Filling
- Place the cream and sugar in a saucepan over a medium high heat until it begins to boil. Remove from the heat.
- Place the chopped chocolate and butter in a heatproof bowl and pour over the warmed cream. Mix well until thoroughly combined
- Allow to cool slightly and add the milk. Mix well again until thoroughly combined. If the mixture splits, add a tiny bit of cold milk and mix again
To Make
- Take your pastry case out of the freezer and place on a plate. As gently as you can, pour the chocolate mixture slowly over the caramel to maintain the individual layers. Fill the pastry case as much as you dare and place in the fridge to cool for at least 2 hours
To Serve
- To get a really sharp look to your slice of tart, heat a sharp knife briefly over a flame and cut the tart carefully
- Serve with cream or ice cream or even a drizzle of the remaining salted caramel sauce. I like to serve this tart with fresh raspberries to contrast with the richness of the chocolate but the choice is yours!