Millionaire's Chocolate Tart

This gorgeous tart will wow dinner guests, but isn't too bitter to put off children

1. 1

   Break the pastry into chunks and drop into a food processor. Drizzle over the vanilla paste and pulse until the vanilla is speckled through the pastry (the extract should be completely absorbed).
   
   Tip out onto a floured surface, bring together into a ball, then roll out to line a 23cm tart tin (leave any overhanging pastry as you will trim this away when the tart is baked). Chill for 30 minutes.
   
   Heat oven to 200c/180c fan/gas 6. Line the pastry with greaseproof paper. Fill with baking beans, bake blind for 15 to 20 minutes, then remove the paper and beans and bake for five to ten minutes more until pale golden.
   
   Carefully spread caramel over the base and set aside while you make the filling. Lower oven to 180c/160c fan/gas 4.
   
   Melt the chocolates in a bowl over a pan of barely simmering water, then stir in the melted butter.
   
   Whisk the eggs, yolks and sugar together in a large mixing bowl for ten 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 tin. Bake for 20 to 25 minutes — the surface should be set and puffed but still have a slight wobble.
   
   Cool, then chill for at least three hours, before dusting with icing sugar and serving.