The Millionaire’s Chocolate Tart

Whether they are in a cake, meringues, or the basis for a quiche, eggs are used in practically every baked good! My weekly shop will always include a box of 12 free range eggs, in fact they are almost as essential as a pint of milk! When I was asked to do a collaboration with British Lion Eggs, I couldn’t turn down this very egg-citing opportunity (Do you like what I did there?)


Not only are eggs great for baking, they also carry many health benefits such as vital vitamins and minerals. Eggs contain vitamins A, D, E and some B vitamins as well as minerals such as iron and zinc. You get more protein from eggs than meat, and as well as this, eggs are a source of omega-3 fats (the healthy fats), which can have significant benefits for the heart and blood vessels. Awesome right?!

So when British Lion Eggs asked me to share my favourite egg recipe, I didn’t quite know where to start! With so many amazing recipes out there (with all their health benefits!), it was hard to come up with just one. Until I tried this beauty …


The Millionaire’s Chocolate Tart!

Something a little different, but my, oh my, what a scrummy delight this is! With it’s rich chocolatey filling, and shortcrust casing, it’s a nice twist on the classic if you don’t have an overly sweet tooth for a caramel shortbread slice. The eggs in this recipe really help make the filling as light as air with an almost meringue like consistency.  I promise you won’t be disappointed with this bake!


  • 375g shortcrust pastry (or pack dessert shortcrust pastry)
  • 1 tsp vanilla extract
  • flour, for dusting
  • 250g caramel (I used Carnation caramel from a can)
  • 100g plain chocolate, broken into pieces
  • 100g white chocolate, broken into pieces
  • 6 tbsp melted butter
  • 2 eggs, plus 3 egg yolks
  • 4 tbsp golden caster sugar
  • icing sugar and single cream, to serve (optional)


  1. Roll out the pastry to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Use a brush to cover a light layer of vanilla extract over the lined pastry. Chill in the fridge for about 30 mins.
  2. Pre-heat the oven to 180C.
  3. Line the pastry with greaseproof paper and fill with baking beans. Blind bake for 15-20 minutes, then remove the paper and beans and bake for a further 5-10 minutes until pale golden.
  4. Once out the oven, carefully spread the caramel over the base and set aside while you make the filling.
  5. Lower the oven to 160C.
  6. Melt the chocolates together in a bowl over a pan of barely simmering water, (or the microwave to save on the washing up!) then stir in the melted butter.
  7. In a separate large bowl, whisk the eggs, yolks and sugar together with an electric whisk 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, and then scrape into the tin.
  9. Bake for 20-25 minutes, note the surface should be set and puffed but still with a slight wobble.
  10. Leave to cool, and then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.


It’s a little messier then I would have hoped for with the pastry lining, but I didn’t care since the taste was amazing. It went down well with friends and family, I just wished for a neater edge and a thicker layer of caramel!


The nice thing about this tart is that it’s not too sickly. The pastry offsets the sweetness of the caramel, and the mixture of the plain and white chocolate makes a nice combination – the bitterness of the plain chocolate is evened out with the sweetness of the white. The icing sugar shower makes a pretty finishing touch, and the best part is slicing into the first piece and the caramel slightly oozing out the sides.

With three left over egg whites, why not make meringues? Add 75g of caster sugar to  3 egg whites and whisk together with an electric whisker for about 10 minutes until soft peaks form. Simply pipe onto a baking tray covered in greaseproof paper, and pop in the oven on a low heat for a hour. There are so many other puddings you can make with these left over egg whites, so don’t throw them away!

For more scrummy egg recipes (or even to find out how long to boil an egg), head on over to the British Lions Eggs recipe page!

What are you favourite egg recipes?



12 thoughts on “The Millionaire’s Chocolate Tart

    • lovethelittlebakery

      Ah thank you Nancy. You threw me with pate brisee, I can honestly say I had not heard of it before today! From a little Googling I believe yes, it is the same (or very similar) to a short crust pastry. I love your Blog by the way :) Can’t wait to see what else you post. I love your latest Birthday Fudge post! :) Hx

      • Nancy

        Thank you- it is what we just call “pie crust” here in the US- I figured it might translate across the sea better in the French, but I was wrong :)! I love your blog too- so much yum!

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