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.

Chocolate Bar Cookies

Golden on the edges and chewy in the middle, these soft baked Chocolate Bar Cookies are made using Cadbury’s Heroes. Chunks of Double Decker, Fudge, Creme Egg, Dairy Milk, Eclairs, Twirl, Wispa, Crunchie and Dairy Milk Caramel are dotted throughout the cookies. There’s a surprise in every bite!

The cookies are made using my go-to cookie dough recipe. Melted butter, an extra egg yolk and a mix of brown and white sugar are what gives these cookies their chewy texture. Chilling the cookie dough before baking is also super important. Although it can be painful waiting for the dough to chill, this is a step you don’t want to skip. Chilling the dough stops the cookies from spreading out too much when in the oven. We want thick, chewy cookies not thin and crispy pancakes!

Chocolate Bar cookie
Cadbury's chocolate bar cookies
Cadbury's heroes
Chocolate bar cookie dough

Ingredients (makes 12 large chocolate bar cookies)

160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
250g self-raising flour
200g Cadbury’s Heroes

Method

Melt the butter in 20 second blasts in the microwave until it turns to liquid. Add the light brown and caster sugar and mix together. Add the vanilla extract, whole egg and egg yolk and mix together. Add the flour and fold together until the mixture forms a dough.

Chop the Cadbury’s Heroes into small chunks. Add to the cookie dough and fold together. Cover the bowl with clingfilm and chill for a minimum of 4 hours, or overnight for best results.

Preheat oven to 180°C and line two baking trays with grease proof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Take two heaped tablespoons of cookie dough and use your hands to it into a ball. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 10cm between each cookie so they have enough room to spread out. You may have to bake the cookies in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Lotus Biscoff cheesecakes

A fool-proof cheesecake recipe for deliciously rich Lotus Biscoff cheesecakes.

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake.

Lotus Biscoff cheesecakes

Lotus Biscoff cheesecakes are made using 6 simple ingredients. No eggs or flour required. It’s a no bake, no fuss recipe. The recipe makes enough for 4 individual cheesecake pots. Double the recipe and make them for a dinner party dessert, or half the recipe and make a delicious pudding for two.

Lotus Biscoff cheesecake spoonful

Ingredients (makes 4 individual cheesecakes)

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits

Method

Start with the base: Put the biscuits in a bowl and bash with a rolling pin until finely ground. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together. Divide evenly between four individual ramekins and press into an even layer.

Now make the cheesecake filling: Beat the cream cheese, icing sugar and Biscoff spread together until smooth. Add the double cream and whisk until it is very thick and holds its shape. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.

Once chilled, make the topping: Melt the Biscoff spread in the microwave for 20-30 seconds. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.

Lime and pistachio loaf cake

This cake combines the earthy flavour of pistachios with the zingy vibrancy of fresh lime to make a delicious lime and pistachio loaf cake that is light, refreshing and perfectly balanced.

Lime and pistachios really are a match made in heaven. The sponge is made with fresh lime zest, lime juice and chopped pistachios. As soon as the cake comes out of the oven, a lime juice and sugar syrup is drizzled all over which sinks into the sponge and gives it a lovely moist texture. The cake is finished with a sweet and tangy cream cheese frosting, which pairs beautifully with the flavours in the cake. The final touch is a scatter of crushed pistachios.

Ingredients (makes a 2lb loaf / 8 slices)

For the cake:
200g unsalted butter, at room temperature
200g golden caster sugar
1 teaspoon vanilla extract
200g self-raising flour
3 large eggs
1 lime
50g unsalted pistachios

For the lime drizzle:
1 lime
50g golden caster sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
1/2 tablespoon milk
30g full-fat cream cheese, cold from the fridge
10g unsalted pistachios

Method

Preheat the oven to 180°C / 350 F. Line a 2lb loaf tin with grease proof paper.

Start with the cake. Beat the butter and sugar together until pale and creamy. Add the vanilla extract and beat in the eggs one at a time, along with a tablespoon of flour each time to stop the mixture from curdling. Add the remaining flour, and the zest and juice of the lime, and fold the mixture together. Chop the pistachios into small pieces and add to the mixture. Fold everything together one last time.

Transfer the mixture to the loaf tin and spread it out into an even layer. Bake for 40-50 minutes, until the cake has browned on top and a skewer inserted in the middle comes out clean. Remove and set aside to cool for 5 minutes in the baking tin.

Whilst the cake cools, make the lime drizzle. In a small saucepan combine the caster sugar and juice of the lime. Heat gently on a low temperature until the sugar dissolves. Prick the cake all over with a toothpick or skewer, and slowly spoon the lime drizzle over the cake allowing time for the syrup to sink in. Leave the cake to cool completely.

Now make the cream cheese frosting. Beat the butter, icing sugar and milk with an electric mixer for a couple of minutes until smooth and creamy. Add the cream cheese and fold until just combined. Be careful not to over do it, as it can quickly become runny.

To decorate, remove the cake from the baking tin and place on a serving plate. Spread the cream cheese frosting all over the top of the cake. Whiz the pistachio nuts in a blender or crush using a rolling pin and scatter on top.

Slice into 8 and serve. The cake can be kept in the fridge in an airtight container 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.