Millionaire shortbread tart

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millionaire_shortbread_tart_easy food

Serves 8-10


For the pastry:
125g plain flour
25g icing sugar

75g cold butter
1 egg yolk
2-3 tbsp cold water

For the meringue:
100g caster sugar
25ml water
1 egg, separated


For the filling:
1 x 397g tin of caramel
100g dark chocolate, melted


To decorate:
50g chocolate chips
1 shortbread biscuit, crushed


  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a 28cm round tart tin and line the base with parchment paper.
  2. In a large bowl, sieve together the flour and icing sugar. Use fingers to rub in the butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least one hour.
  4. On a floured surface, roll the dough to about 4mm thick. Lift the pastry into the prepared tin, pushing it into the sides. Trim away any excess pastry.
  5. Line the pastry with some parchment paper and fill with baking beans. Bake the pastry blind for about 15-20 minutes or until the sides of the pastry are a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove from the oven and allow to cool completely.
  6. Using a pastry brush, brush the inside of the pastry case with the melted chocolate and allow to set in the fridge. Keep the remaining chocolate to drizzle on top.
  7. Spoon in the caramel, reserving a little extra for a drizzle later. Place in the fridge and allow to set.
  8. For the meringue, put the sugar and the water into a small saucepan over a medium heat. Attach a sugar thermometer to the side of the pot.
  9. Slowly start to whisk the egg using an electric beater or a free standing mixer with a whisk attachment. Mix until the egg white starts to foam.
  10. Allow the sugar to reach 121 ̊C, then slowly stream the hot sugar into the egg white. Turn the mixer to full speed and whisk until the egg whites have cooled to room temperature.
  11. Remove the tart from the fridge. Pipe the meringue on top and toast using a blow torch or under the grill.
  12. Drizzle the top of the tart with melted caramel and melted chocolate. Sprinkle with chocolate chips and crushed shortbread.

Per serving:
328kcals, 10.5g fat (6.2g saturated), 56.7g carbs (37.9g sugars), 4g protein, 0.5g fibre, 0.206g sodium


Top Tip: 
Don’t have baking beans? You can use dried beans, or rice or pasts to weigh down your pastry when baking blind. Don’t forget the parchment!