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Recipe below – follow along! Just like a millionaire bar, this tart has a sweet pastry base, a caramel filling and a rich chocolate topping, but is served as an elegant plated dessert. Getting the two fillings to match in terms of set and sliceability requires a little gelatin in the caramel and glucose syrup in both. Corn syrup or other liquid sugars in place of the glucose will not work—and you definitely want to follow the proportions below so the chocolate and caramel melt in your mouth at the same rate.

Plus, my staple sweet dough recipe for tarts! Tender, yet strong enough to hold moist fillings without breaking down. Adding a cooked egg yolk to the dough may seem strange, but it makes the pastry easier to handle and results in fewer cracks.

Get a SIGNED copy of my new cookbook, Baking Wisdom, shipped anywhere in the world, through Premiere Collectibles: https://premierecollectibles.com/annaolson

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• Recipe Information •

Pâte Sablée (Sweet Dough)
Makes pastry for 1 9-inch (23 cm) tart shell
Prep Time: Under 15 minutes, plus chilling

Millionaire Tart
Makes one 9-inch (23 cm) fluted tart
Serves 8 to 10
Prep Time: 20 minutes, plus cooling and chilling
Cook Time: 15 minutes

• Ingredients •

Pâte Sablée:
½ cup + 2 Tbsp (145 g) unsalted butter, at room temperature
½ cup + 2 Tbsp (80 g) icing sugar, sifted
1 large hard-boiled egg yolk
1 large egg yolk
½ tsp vanilla extract
1¾ cups (230 g) cake & pastry flour, sifted
¼ tsp fine salt
egg white

Caramel:
1 tsp (3.5 g) gelatin powder
1 Tbsp (15 mL) cold water
2 Tbsp (30 mL) water
½ cup (100 g) granulated sugar
3 Tbsp (60 g) glucose syrup
¾ cup (175 mL) whipping cream
¼ cup (60 g) unsalted butter
1 tsp flaked sea salt, plus extra for sprinkling

Chocolate ganache:
8 oz (240 g) dark baking/couverture chocolate, chopped
2 Tbsp (40 g) glucose syrup
1¼ cups (310 mL) whipping cream
¼ cup (60 g) unsalted butter, cut into pieces

• Chapters •
0:00 New series: Baking Wisdom!

0:42 STEP 1: Cookie Crust Base

0:55 Beat the butter and icing sugar together in large bowl until smooth

1:34 Add eggs
Push hard-boiled egg yolk through a sieve into a separate bowl and stir into raw egg yolk and vanilla. Add to the butter mixture and stir until blended.

3:08 Add flour and salt to the butter mixture and stir until blended

4:19 Chill the dough
Shape the dough into a disc (it will be very soft), wrap in plastic and chill until firm, up to 2 hours. You can prepare the dough ahead of time and freeze, well wrapped in plastic, for up to 3 months. Thaw in the fridge before using.

4:49 Roll the chilled dough
On a lightly floured work surface, gently knead the dough to soften, then roll it out to a circle about 12 inches (30 cm) across and ¼-inch (6 mm) thick. Carefully lift and line a 9-inch (23 cm) removable-bottom fluted tart pan, press it into the bottom and sides and trim away any excess dough. Chill tart shell up to 30 minutes.

7:56 Bake the tart shell
Preheat oven to 325°F (160°C). Place chilled tart shell onto a baking tray and dock the bottom of the pastry with a fork. Bake the tart shell for about 20 minutes, until edges just begin to brown and then immediately brush with egg white. Cool tart shell to room temperature.

8:16 PART 2: Caramel Filling
Soften the gelatin in a dish with the 1 Tbsp (15 mL) cold water and set aside for later.

9:04 Add 2 Tbsp (30 mL) water to saucepan, then add sugar and glucose syrup

10:25 Boil the sugar
Without stirring, bring the sugar to a full boil over high heat. Occasionally brush the sides of the pot with water at the boiling line to prevent crystallization, for about 4 minutes, until the sugar turns a rich amber colour.

11:48 Whisk in new ingredients
Remove pan from heat and carefully whisk in cream as a steady stream (watch out for a burst of steam). Keep whisking until caramel stops bubbling. Whisk in softened gelatin until dissolved. Whisk in butter, followed by sea salt. Set the caramel aside to cool for about 30 minutes.

13:40 Fill and chill the pie shell
Pour cooled caramel into the baked tart shell. Chill for another 30 minutes.

14:06 STEP 3: Chocolate Topping

14:32 Make the ganache
Have the chocolate ready in a bowl. In a small saucepan, bring cream and butter to a full simmer over medium heat. Add glucose to chocolate, then pour saucepan mixture on top. Let sit for a minute, then gently stir together until smooth.

16:21 Finish and chill
Pour the ganache over the now-chilled caramel layer and refrigerate the tart for a full 2 hours. Sprinkle with a little sea salt and serve.

17:06 The results!
Store the tart, uncovered, in the fridge until serving. Once cut, loosely cover the exposed portion and store in the fridge for up to 3 days.

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