Millionaires Chocolate Brownie Tart Recipes

BROWNIE TART

Steps:

• Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
• Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, sugar, coffee, and vanilla on medium-high speed until light and fluffy, about 3 minutes. Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, 1 cup of the chocolate chips, and the walnuts. Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
• Melt the remaining 1/4 cup of chocolate chips with the heavy cream and drizzle on the tart.

MILLIONAIRE'S CHOCOLATE TART

Steps:

• Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed). Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15-20 mins, then remove the paper and beans and bake for 5-10 mins more until pale golden. Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180C/160C fan/gas 4.
• Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter. Whisk the eggs, yolks and sugar together with an electric whisk in a large mixing bowl for 10 mins, until pale and thick enough to leave a trail when the beaters are lifted up. Fold in the melted chocolate with a large metal spoon, then scrape into the tin.
• Bake for 20-25 mins - the surface should be set and puffed but still with a slight wobble. Cool, then chill for at least 3 hrs or overnight, before dusting with icing sugar and serving.

MILLIONAIRE'S CHOCOLATE BROWNIE TART

Steps:

• To make the pastry, sift the flour, icing sugar and cocoa together into a bowl. Add the butter and rub it in with your fingers until the mixture resembles breadcrumbs. Add the egg yolks and 3 tbsp ice-cold water, and continue to mix with your fingers until you have a soft dough. Alternatively, do this in a food processor by pulsing the ingredients together. Wrap the dough and chill for at least 1 hr. Will keep chilled for up to two days.
• Roll the dough out on a lightly floured surface to the thickness of a £1 coin, then use it to line a 23cm loose-bottomed tart tin, working the pastry to the edge and leaving some overhanging. Cover and put in the fridge to chill for a further hour.
• Heat the oven to 190C/170C fan/gas 5. Line the case with baking parchment, then fill with baking beans. Bake for 20 mins. Remove the baking beans and parchment, and bake for a further 15-20 mins, or until the base is crisp. Leave to cool completely. Once cooled, use a sharp knife to trim off the excess pastry and create a smooth edge.
• For the filling, melt the butter and dark chocolate together in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, remove from the heat and leave to cool slightly. Beat the eggs and sugar with an electric whisk in another bowl for 5-6 mins, or until thick and pale. Fold in the chocolate, then sift in the cocoa.
• Scatter the caramel chocolates over the base of the pastry case, then pour over the filling. Transfer the tart to a baking sheet and put in the oven (still set at 190C/170C fan/gas 5) for 20-25 mins, or until set and the top has formed a crust. Leave to cool to room temperature, then carefully remove from the tin and put on a serving plate. Dust with the extra cocoa and sprinkle over a little sea salt, if you like.

MILLIONAIRES BROWNIES!

Steps:

• Preheat your oven to 180C/160C Fan and line a 9″ Square baking tray with parchment paper.
• Melt together the Butter, and Dark Chocolate in a heatproof bowl over a pan of boiling water, in the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
• Using an electric whisk/stand mixer, whisk together the Eggs & Caster Sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar!
• You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
• When whisked, pour the cooled chocolate mix over eggs and fold together carefully. It might take some time, but be patient - you don't want to knock out the air you made up on the previous step!
• Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again - still be careful to not knock out the air!
• Once combined well, fold through the chocolate chips and pour into the prepared tin - bake in the oven for 25 minutes! Once baked, leave to cool in the tin completely.
• In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till the sugar has dissolved - stir frequently to stop anything from catching.
• Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn't catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
• The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture!
• Pour the caramel onto the brownie base and leave to set. In the fridge would be faster!
• Once set, melt the chocolates and pour over the caramel - Swirl them together with the end of a cake skewer so it forms a pretty pattern. Chill the Brownies back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
• Chop your treats into the separate pieces and enjoy!

MILLIONAIRE SHORTBREAD

Steps:

• Preheat the oven to 350F. Line an 8 inch square baking tin with baking paper.
• Beat together the butter and sugar until light and creamy, scraping down the sides of the bowl as necessary.
• Add the flour, beating on low just until it starts forming small clumps
• Scatter it into the prepared tin, then press it down lightly so there are no gaps.
• Bake for 25 minutes.
• Combine the condensed milk, sugar and butter in a saucepan over low-medium heat. Stir for around 6-7 minutes until the mixture is smooth and thickened slightly.
• Stir in the salt, then pour the caramel over the shortbread base.
• Bake for another 20 minutes. Let it cool for 30-40 minutes at room temperature before transferring to the fridge.
• Once the caramel is cool to the touch, place the chocolate in a medium heat proof bowl and set aside.
• In a small saucepan, heat the cream over low heat, swirling every so often, just until it starts to bubble.
• Pour the cream over the chocolate and give the bowl a gentle shake to settle the chocolate under the cream. Leave for 1 minute to soften, then stir to combine. If it's not all melting together, give it a zap in the microwave for 20 seconds on half power, no more.
• Pour the chocolate over the caramel and level out, then chill for at least 1-2 hours or overnight before cutting into squares.