Millionaire'S Chocolate Tart - cooking recipe

Ingredients

11 inches prepared tart shells
9 ounces caramel ice cream topping
100 g 70% cocoa dark chocolate, broken into pieces
100 g white chocolate, broken into pieces
6 tablespoons butter, melted
2 eggs
3 egg yolks
4 tablespoons brown sugar

Preparation

Preheat your oven to 400 degrees F.
Line the tart shell with parchment papers and fill with pie weights or something heavy like beans or rice.
Bake blind for 15 to 20 minutes, then remove the paper and weights and bake for another 5 to 10 minutes until the crust is pale golden.
Carefully spread the caramel over the base and set aside while you make the filling.
Lower the oven temperature to 350 degrees F.
Melt the chocolate in a bowl over a pan of barely simmering water, then stir in the melted butter.
Whisk the eggs, yolks and sugar together with an electric mixer in a large mixing bowl for 10 minutes until pale and thick enough to leave a trail when the beaters are lifted up.
Fold in the melted chocolate with a large metal spoon, then scrape into the baked tart shell.
Bake for 20 to 25 minutes. The surface should be set and puffed but still have a slight jiggle.
Cool, then chill for at least 3 hours or overnight.
Dust with icing sugar to serve.