Millionaire Chocolate Tart

I really did this for speed so this recipe is really for parties that are on short notice, it's always a good thing to provide sustenance in the form of sugar to you fellow foodies. This is delicious for a treat and is made quick enough for that forgetful planner who wants to impress in their own home.

What you'll need:

375g Shortcrust pastry (I just used a block of Jus Rol, so I have left over pastry for whatever else comes along)

250g Caramel (carnation caramel is fine and the measurement isn't essential, so just grab a can)

100g Dark Chocolate

100g White Chocolate

6 Tbsp Melted Butter

5 Eggs (2 full and 3 just the yolk)

4 Tbsp caster sugar

Cooking:

Pre-heat the oven to 200 c. Roll out the black of pastry, following the wait for it to soften a little, to about pound coin thickness (about 3 mm...just eyeball it) and line your pie tin with the pastry dough. Press the dough around to the form of the pan and sharpen up the edge and remove the excess, you can wrap up the excess in clingfilm or plastic wrap and store it in your freezer; should last about a month. Jab the base of the pie with a fork, line it with grease proof paper and pour in your beans, lentils or balls. Let that blind bake for 15-20 minutes. after that take your weight and grease proof off the crust and bake for a further 5 minutes.

After you take the crust out of the oven, turn the oven down to 180 c and get yourself two spoons. Open the caramel, take one spoonful of caramel and just eat it. Put that spoon in the sink to wash later. Take the other spoon and start spooning caramel sauce onto the base and just smother a layer on while it's still warm. Leave that to one side.

Break up all the chocolate and put it in a microwave safe bowl and nuke it for 20 seconds at a time, stirring each time till it's all melted. Do the same with the butter and mix them both together. Get your eggs in a bowl and separate the ones that need it and add sugar. Whisk that all together till the eggs are pale and leave a trail when the whisk drips. Fold the chocolate mix into the egg mix, keeping as much air as possible. Depending on which bowl is bigger, you can also fold it the other way around.

Pour that mix into the crust, filling up as much as you can. I have enough mix left over to make another one so you don't need to get all of the mix in if it wont fit. This goes in the oven for about 20-25 minutes and than you can serve it straight away or leave it to cool and heat it up later. You can serve it with whatever, I chose to serve it with squirty cream, caramel sauce and rainbow sprinkles.