WARNING…only complete chocoholics should venture further…
Ladies and Gentlemen, let me introduce you to the latest addition to my baking repertoire…trillionaire’s tart…
or as I like to think of it…millionaire’s shortbread on steroids.
Rich buttery chocolate shortbread, topped with a layer of creamy, smooth, chocolate caramel, finished off with a marbled coating of milk and dark chocolate…not one for the faint hearted!
Here’s how to make it for yourselves…
Line a 20cm x 30cm tray with baking paper and preheat the oven to 180 degrees.
Layer 1 – chocolate shortbread
160g unsalted butter
100g caster sugar
100g plain flour
140g ground almonds
Cream the butter and sugar together until pale, sift in the flour and cocoa and stir in the ground almonds. Press into the tin and bake for 20 minutes. Set aside to cool.
Layer 2 – gooey chocolate caramel
175g unsalted butter
175g light brown soft sugar
450g sweetened condensed milk
4tbsp golden syrup
50g dark chocolate
and the magic ingredient…1/2tsp sea salt
Put all of the above ingredients into a pan and heat gently, stirring until all of the sugar has dissolved. Bring it to the boil and then simmer briskly for about 8 minutes until it has thickened. Pour over the shortbread base, make sure it’s spread evenly and leave for about 1 hour until it is completely cold.
Layer 3 – marbled chocolate topping
100g dark chocolate
200g milk chocolate
Melt both chocolate’s separately in bowls over simmering water. Pour the milk chocolate over the caramel and then drizzle over the dark chocolate and use your implement of choice to swirl them together making a pretty pattern.
Leave it to cool, cut into squares and there you have it…the most delicious slice of chocolatey goodness that’ll have you registering with your nearest chocoholics anonymous (or more realistically…weight watchers)!…