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    Trillionaire’s tart

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    Trillionaire’s tart

    Millionaire’s shortbread – but three-times-the-chocolate better. Serving each square with cream will elevate it from tea time to pudding.

    • Preparation time: 20 minutes plus cooling
    • Cooking time: 30 minutes

    Makes: 18 pieces


    • 200 g milk chocolate
    • ½ tsp sea salt
    • 150 g dark chocolate
    • 4 tbsp golden syrup
    • 450 g sweetened condensed milk
    • 175 g light brown soft sugar
    • 140 g ground almonds
    • 25 g cocoa, sifted
    • 100 g plain flour
    • 100 g caster sugar
    • 335 g unsalted butter


    1. Line a 20cm x 30cm tin with baking parchment and preheat the oven to 180C/gas 4. Cream 160g butter and the sugar together; sift in the flour, cocoa and ground almonds and mix well. Press into the lined tin and bake for 20 minutes. Set aside
    2. For the caramel, put 175g butter, the brown sugar, condensed milk, syrup, 50g dark chocolate and salt in a heavy-based pan; heat gently, stirring until the sugar dissolves completely. Bring to the boil and simmer briskly for about 8 minutes, until thickened. Pour over the shortbread; smooth evenly. Leave to cool completely for at least 1 hour.
    3. For the topping, melt 100g dark chocolate and the milk chocolate separately in a bain marie or microwave. Pour the milk chocolate over the caramel layer, then drizzle the dark over and swirl together with a skewer. When cool, mark into squares and serve. They can be kept in an airtight tin for up to 3 days.

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