Millionaire's tart: A luscious treat with caramel and chocolate

This dessert is a sweet dream come true for chocolate and caramel lovers. Millionaire's tart is worth its weight in gold, delighting the palate with every bite. Preparing this dessert is simple, making it a handy recipe for small and big celebrations.

This is not the dessert for those who claim to prefer savory over sweet. One piece is a hefty dose of sugar, but it's worth indulging in occasionally. It’s perfect for special occasions when you want to surprise your guests with something different from the traditional cheesecake or apple pie.

Originally known as caramel shortbread or millionaire’s shortbread, this dessert traces its roots back to Scotland. However, it gained significant popularity in Australia during the 1970s.

Where did the name come from? The first theory links the name to the intense, rich flavor of the tart. The second theory suggests that the ingredients were once so expensive that only a millionaire could afford to make it.

- The millionaire’s shortbread is often richer in calories than the one who tastes it is in hard cash, - says a Scottish saying.

Millionaire's tart can be served as mini cakes or a large tart cut into smaller squares. I usually opt for the latter version.

Ingredients:

• 7 oz all-purpose flour
• 3.5 oz cold butter, cut into cubes
• 1.75 oz powdered sugar
• A pinch of salt

• 5.3 oz sugar
• 3.5 oz butter
• 1.7 fl oz heavy cream (30%)
• A pinch of salt

• 7 oz dark chocolate
• 1.75 oz butter

Preparation method:

1. In a bowl, mix flour, powdered sugar, and salt. Add cold butter and quickly knead the dough.
2. Spread the dough in a baking tray lined with parchment paper. Gently press with your fingers to create the base and low edges.
3. Prick with a fork and refrigerate for about 30 minutes.
4. Preheat the oven to 350°F and bake the base for 15-20 minutes, until golden brown.
5. Prepare the caramel: In a thick-bottomed saucepan, melt the sugar until it turns golden. Add butter and stir until melted.
6. Carefully pour in the cream, stirring constantly. Add a pinch of salt.
7. Remove from heat and let the caramel cool slightly.
8. Pour the prepared caramel over the base.
9. Melt the chocolate with butter in a bain-marie and pour over the cake.
10. Refrigerate the tart for a few hours to set.

Instead of caramel, you can also use ready-made dulce de leche. Enjoy!