Yes this is a Millionaires shortbread just as a tart and with pastry instead.
When I make these I have to two lots of baking as I only have a 12 hole cupcake tin and I tend to get around 22 with this, depending on how thick I do the pastry. So bake all the pastry cases first then do your caramel that way you are not caught short.
Now with the chocolate I tend to do just over 200g of chocolate so that I get a thin layer on the top but if you want it thicker do the whole 300g of chocolate.
With the pastry you can add some of the orange zest as well but as our grater was in use I had to forgo it. Normally I would put in just the zest of half an orange. I do not know why but I just find it gives the millionaires tart something else.
What you need:
Pastry
8 oz plain flour
Pinch of salt
5 oz butter
1 oz caster sugar
1 egg yolk
enough juice from an orange to make a dough
Filling
4 tbsp Golden syrup
6 oz butter
1 tin (395ml) of condensed milk
6 oz caster sugar
Topping
Chocolate (between 200g and 300g)
What you do:
Pastry
Shift your flour into a large bowl. Add in the salt and then rub in the butter until you have bread crumbs.
Mix in the sugar.
Add in the egg and mix with the back of a knife. Mix in orange juice until you have a dough. Knead lightly until smooth.
Wrap in cling film and chill over night.
grease a cupcake tin with butter and I mean lots of butter.
Flour your work top and thinly roll out your dough. Cut out your circles and place your circles into your cupcake tin. Then place cupcake cases into your pastry and fill with baking beans. Chill in the fridge for 20 minutes.
Preheat your oven to 190 o'C and bake in the oven for 20 minutes then remove cupcake cases and beans and bake for another 15 minutes.
Remove from the oven and tin. Leave to cool completely on a wire rack.
Filling
Place all ingredients into a saucepan and cook on low heat, I used setting two, stirring slowly but continuously until the butter has melted. Allow the mixture to bubble and stir the mixture gently until you get a thick fudge like consistency.
Leave to cool slightly in the pan then pour into your cooled pastry cases.
Leave to set.
Topping:
Place a small pan of water on to boil then place a bowl over the top. Brake up your chocolate and melt. Once melted pour over your cooled and set caramel. Leave to set.
Happy Baking
Shelly
XXXX
When I make these I have to two lots of baking as I only have a 12 hole cupcake tin and I tend to get around 22 with this, depending on how thick I do the pastry. So bake all the pastry cases first then do your caramel that way you are not caught short.
Now with the chocolate I tend to do just over 200g of chocolate so that I get a thin layer on the top but if you want it thicker do the whole 300g of chocolate.
With the pastry you can add some of the orange zest as well but as our grater was in use I had to forgo it. Normally I would put in just the zest of half an orange. I do not know why but I just find it gives the millionaires tart something else.
What you need:
Pastry
8 oz plain flour
Pinch of salt
5 oz butter
1 oz caster sugar
1 egg yolk
enough juice from an orange to make a dough
Filling
4 tbsp Golden syrup
6 oz butter
1 tin (395ml) of condensed milk
6 oz caster sugar
Topping
Chocolate (between 200g and 300g)
What you do:
Pastry
Shift your flour into a large bowl. Add in the salt and then rub in the butter until you have bread crumbs.
Mix in the sugar.
Add in the egg and mix with the back of a knife. Mix in orange juice until you have a dough. Knead lightly until smooth.
Wrap in cling film and chill over night.
grease a cupcake tin with butter and I mean lots of butter.
Flour your work top and thinly roll out your dough. Cut out your circles and place your circles into your cupcake tin. Then place cupcake cases into your pastry and fill with baking beans. Chill in the fridge for 20 minutes.
Preheat your oven to 190 o'C and bake in the oven for 20 minutes then remove cupcake cases and beans and bake for another 15 minutes.
Remove from the oven and tin. Leave to cool completely on a wire rack.
Filling
Place all ingredients into a saucepan and cook on low heat, I used setting two, stirring slowly but continuously until the butter has melted. Allow the mixture to bubble and stir the mixture gently until you get a thick fudge like consistency.
Leave to cool slightly in the pan then pour into your cooled pastry cases.
Leave to set.
Topping:
Place a small pan of water on to boil then place a bowl over the top. Brake up your chocolate and melt. Once melted pour over your cooled and set caramel. Leave to set.
Happy Baking
Shelly
XXXX
They look absolutely gorgeous!
ReplyDeleteThank you x
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