Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes

Method

Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.

Lemon Meringue Tartlets

Spicy ginger nut cases, filled with a zesty lemon curd, and finished with a swirl of melt-in-your-mouth meringue. These lemon meringue tartlets are the perfect dessert to enjoy on a sunshine filled day.

The recipe only requires a few ingredients, most of which you probably have already. The case is simply crushed biscuits and a little melted butter (no pastry making skills required). The cases are filled with a homemade lemon curd – trust me it’s super easy and tastes 10 times better than shop bought. The meringue will take you no more than 10 minutes to whip up, and if you’re like me and find homemade meringue a little scary, check out this helpful video tutorial from BBC Good Food.

Lemon meringue tartlets

Ingredients (makes 4 lemon meringue tartlets)

For the base:
150g ginger nut biscuits
75g unsalted butter

For the lemon curd:
Finely grated zest of 3 lemons
Juice of 6 lemons
50ml water
2 tablespoons cornflour
175g caster sugar
3 large egg yolks
25g unsalted butter

For the meringue:
3 large egg whites
175g caster sugar
1 teaspoon cornflour

Method

Prepare 4 loose based individual tart tins by lightly greasing the sides and base with a little butter.

Start with the biscuit base. In a microwave-safe bowl melt the butter in 20 second increments until liquid. Crush the ginger nut biscuits to fine crumbs, using a rolling pin or food processor. Mix with the melted butter. Divide the mixture between the tins, pressing it into the base and sides. Place in the fridge to set for at least 30 minutes.

Now move on to the lemon curd. In a small saucepan combine the lemon zest, lemon juice, water, sugar, cornflour and egg yolks (remember to reserve the egg whites for your meringue). Gently heat over a low setting, stirring continuously, until the curd starts to thicken. Be patient as this could take 10-15 minutes. Stir in the butter to make a thick, glossy lemon curd. You can test the mixture by spooning a little on a kitchen towel or plate, it should hold its shape.

Spoon a layer of the lemon curd over the biscuit base and leave to cool and set. Keep your leftover curd in a sealed jar in the fridge and use within 1-2 weeks.

Pre-heat the oven to 190°C.

Move onto the meringue. Use an electric whisk to whisk the egg whites in a large, clean bowl until stiff. They should look a similar consistency to whipped cream and be thick, bright white and glossy. Mix in the sugar a spoonful at a time. Fold in the cornflour. Spoon or pipe the meringue on top of the lemon curd.

Bake the tartlets in the oven for 15 minutes, until the meringue tops have lightly browned. Leave to cool completely before removing the tarts from the tin.

Summer berry Pavlova Tart

A homemade shortcrust pastry tart filled with a fresh cream, crushed meringues and topped with sweet summer berries.

Please don’t be put off by making your own pastry, it’s incredibly simple and the added lemon zest will top any shop bought pastry. Follow the steps careful and have a read of my top tips.

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Here are my homemade pastry top tips:

  • Before making your pastry chill your mixing bowl in the fridge for 15 minutes and rinse your hands with cold water. This will help the butter stay cold resulting in delicate, flaky pastry every time.
  • Try to be confident and bring the pastry together as quickly as you can – don’t knead it too much or the heat from your hands will melt the butter.
  • Don’t be tempted to skip the blind baking step, otherwise your tart shell will shrink.

Ingredients (makes a 9inch tart)

For the tart
250g plain flour, plus a little extra for dusting
50g icing sugar
125g unsalted butter, cut into small cubes
1 large free-range eggs, beaten
Splash of milk
Zest of 1 lemon
Butter for greasing the tart

For the filling
4 small meringue nests, roughly broken
250g double cream
125g crème fraiche
30g icing sugar
1 teaspoon vanilla essence

For the topping
600g mixed summer berries
A little icing sugar, for dusting

Method

Start with the pastry. Mix the flour and icing sugar in a large bowl. Add the cubed butter and rub it into the dry ingredients using your fingertips until it looks like breadcrumbs. Now stir in the lemon zest. Add the egg and a splash of milk, just enough to bring the dough together, and knead it into a ball. Wrap the dough in cling film and put it in the fridge for 30 minutes.

Whilst the dough chills, pre-heat your oven to 180°C/350F and grease your tart tin with a little butter.

Take the dough out of the fridge. Sprinkle a clean work surface and a rolling pin with a little flour. Roll the dough out so it is about 5cm larger than the tin and half a centimetre in thickness. Drape the dough over your rolling pin and lay it across the tart tin. Trim off any extra bits and use your fingers to press the dough into the corners and sides of the tin. 

Prick the tart all over with a fork and line with baking paper. Fill the tart with baking beans or rice and bake it blind for 10 minutes. Take the tart out of the oven and lift out the baking paper and beans. Bake for a further 10 minutes until firm and golden. Leave to cool completely.

Now make the filling. Whip the double cream, creme fraiche, icing sugar and vanilla essence together with an electric whisk until soft peaks form (this will take about 5 minutes). Crush the meringue nests and stir into the filling.

Spoon the filling into the tart case. Top with mixed berries and dust over a little icing sugar. Keep your tart in the fridge until ready to serve. It is best eaten within 1-2 days.