Millionarie's tart

Featured tools:

Stand mixer

Mix, knead, whisk

Rolling pin

Adjustable

Fluted tart mould

22 cm removable bottom

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1. Sweet dough

   • 125 g plain flour
   • 67 g butter
   • 43 g icing sugar
   • 24 g egg
   • 2 g salt

   • In the bowl of a stand mixer, combine the flour, cold butter cut into small cubes, icing sugar and salt.
   • Mix on a medium–low speed just until all the ingredients come together and no small pieces of butter remain. You should get a sandy texture, similar to crushed biscuits.
   • Then add the egg and mix only until incorporated.
   • Turn the dough out onto a sheet of baking paper and place another sheet on top.
   • Next, using a rolling pin, roll the dough out between the two sheets of paper until it reaches a thickness of about 2–3 mm.
   • Place the dough in the freezer for about 20 minutes so it firms up and becomes easier to work with.
   • Then remove the dough from the freezer, peel off the baking paper and cut a circle of about 28 cm. Grease a 22 cm tart tin with butter and carefully place the dough inside, pressing it gently into place and trimming any excess.
   • Finally, prick the base with a fork to prevent the pastry from puffing up while baking.
   • Bake for 22 minutes at 170º C.

2. Salted caramel

   • 120 g double cream (35% fat)
   • 60 g glucose syrup
   • 60 g vanilla sugar or white sugar
   • 40 g butter
   • 2.5 g salt

   • In a saucepan, heat the double cream and glucose syrup over medium heat until it comes to the boil.
   • Meanwhile, in a frying pan, cook the sugar over medium heat until it turns into a deep amber caramel.
   • Pour the hot cream and glucose in a thin stream while whisking. Some steam will be released; this is normal.
   • Cook for 2–3 minutes until the mixture is smooth, stops steaming and thickens slightly.
   • Remove from the heat and allow it to cool slightly to around 50º C before transferring to a container.
   • Add the cubed butter along with the salt and blend with a hand blender. Set aside until needed.

3. Chocolate ganache

   • 240 g double cream (35% fat)
   • 120 g dark chocolate (70%)
   • 80 g milk chocolate (32%)
   • 80 g whole milk

   • In a saucepan, heat the double cream and milk over medium heat until it begins to steam.
   • Meanwhile, melt both chocolates in a heatproof bowl over a bain-marie or in the microwave in short bursts at low power.
   • Then pour the hot cream and milk over the melted chocolate in three additions, mixing thoroughly with a rubber spatula between each one.
   • Allow to cool to room temperature until it reaches approximately 35º C.
   • Meanwhile, proceed with the assembly.

4. Assembly

   • 2 g flaky sea salt

   • Once the salted caramel is no longer hot, pour it over the base of the sweet pastry and spread it evenly with a spatula.
   • Next, pour the chocolate ganache over the salted caramel, which should be around 35º C, fluid enough to settle easily.
   • At this stage you may pour the ganache through a sieve to prevent air bubbles and remove any solid pieces, ensuring the smoothest possible finish.
   • Leave to cool completely at room temperature.
   • Store in the fridge if not consuming on the same day. Let it sit at room temperature for about 20 minutes and add a few flakes of salt just before serving.

Discover the history of Millionaire's tart.

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