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A chocolate biscuit no-bake base, with a caramel layer, and a gooey chocolate ganache filling with miniature millionaires shortbread bites – a delicious billionaires tart!

Billionaires tart!

Yes thats right… BILLIONAIRES not millionaires. Honestly, I’m in love with this recipe. I decided to call it a billionaires tart rather than a millionaires tart because it has a chocolate crust rather than just normal.. so thats that. It might not be very technical, but it works! I got a request for a billionaires tart on Twitter a while ago and I knew I wanted to post it asap, and I’ve made it several times since. It’s based on the idea of the one that Costa had, but with my own twists of course.

No bake recipe

I decided to make it a no-Bake style dessert because you know.. I am me. However, you could easily make it into a bit more of a dessert (and more like the Costa one) if you used a chocolate pastry type crust. However I love the biscuit crusts with some cocoa powder in. I used shortbread biscuits for my base, but you can use pretty much anything. You could use Oreos, Lotus biscuits, digestives etcccc but it being a ‘millionaires’ style recipe I used shortbread. In my other recipes such as my no-bake Biscoff tart or my no-bake Rolo tart you can see the differences.


Also like my no-bake Rolo tart, I used an easy caramel filling for the tart… because its SO easy. Honestly, take it out of a tin/jar and spread it on… boom you’re done. I mean, you can easily make a homemade caramel, but I just really couldn’t be bothered this time. And the other times… but either way, go for it if you want!


The thing I love about using a caramel with a sprinkle of sea salt is that it tastes insane. I get that some people don’t like the sweet and salty combination, but its a dream for me. I use chunky Maldon sea salt, because I find it better and tastier than your regular fine salt. If you wanted though, you could change the filling to something completely different such as Nutella, or a different spread!


The filling for this tart is a wonderful, chocolatey, rich, gooey treat. And honestly, I LOVE IT SO MUCH. It’s super chocolatey (which you can see from the pictures!) but its also so easy to make. Like, incredibly easy. All you have to do is heat the double cream up to just boiling, and pour over the chocolates, and butter, and whisk together till smooth.


I use a combination of dark and milk chocolate because I find just dark a little too bitter sometimes, and I find just milk too sweet (when combined with the rest of the ingredients of this dessert!) but honestly its up to you. If you want to use just milk, you might need an extra 25-50g of milk chocolate as it will naturally be thinner than the combination, but its not essential. I hope you love this recipe as much as I do! Enjoy! X

Billionaires Tart!

A chocolate biscuit no-bake base, with a caramel layer, and a gooey chocolate ganache filling with miniature millionaires shortbread bites - a delicious billionaires tart!
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Category: Dessert
Type: Tarts
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Slices
Author: Jane's Patisserie


Biscuit Crust

  • 300 g digestives/shortbread
  • 150 g unsalted butter
  • 2 tbsps cocoa powder


  • 250 g Carnations caramel/Dulce de Leche
  • Pinch sea salt
  • 300 ml double cream
  • 125 g dark chocolate
  • 125 g milk chocolate
  • 50 g unsalted butter


  • 12 miniature shortbread bites
  • Sprinkles


For the Biscuit Crust!

  • Using a food processor, blitz all of the biscuits to a fine crumb, add the cocoa powder and mix in the melted butter. Press this into the sides and base of a 23cm pie/flan tin (mine was 3cm deep). 
  • It might be easier to use your hands and fingers for this! Make sure that the side parts are thick enough to hold once removed. Refrigerate for now.

For the Filling!

  • Spread the caramel/Dulce de Leche onto the biscuit base. Sprinkle over some sea salt!
  • In a heatproof pan, add your double cream and heat until just boiling.
  • In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together until smooth!
  • If the chocolate is still slightly not melted, heat for 10 second bursts in the microwave until combined well. 
  • Pour the chocolate mixture onto the caramel and refrigerate for an hour. 

For the Decoration!

  • After an hour of setting, add your miniature millionaires bites for one per slice, and add on some sprinkles.. and set again for another 3-4 hours. 


  • I use Carnations caramel in the filling, but you can easily use Dulce de Leche, or use anything similar. It just needs to be a thick caramel type sauce/spread!
  • You can easily double up the recipe to make a bigger & deeper pie – add another half of the base recipe (i.e. use 450g biscuits, and 200g butter) and double the filling recipe! Use a 25cmx5cm deep tart tin!
  • This dessert will last in the fridge for 3 days, covered.

Find my other recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Paula on May 5, 2024 at 2:33 pm

    I followed the recipe exactly, the exact amounts of chocolate and the top didn’t set, despite leaving it in the fridge for hours.

    It tasted delicious but it was very runny. Any ideas why?

    • Jane's Patisserie on May 8, 2024 at 10:55 am

      Which brands of chocolate did you use? This only happens if the wrong strength of chocolate is used as it can’t set if the cocoa content is too low x

  2. Emma Mahoney on October 8, 2023 at 5:58 pm

    5 stars
    My 12 year old made this today…. Absolutely amazing!!!

  3. Sarah on September 13, 2023 at 8:45 pm

    Easy to follow recipe but I have made it a few time now and the top doesn’t set very well so all the toppings sink. Any idea what am I doing wrong? 😬

    • Jane's Patisserie on September 21, 2023 at 9:27 am

      This sounds like you are using the incorrect chocolate so the cocoa content is too low, and then ganache isn’t setting. x

  4. Kate on July 18, 2023 at 6:59 am

    Could this be made the day before and kept in the fridge overnight for a bbq? Thanks

  5. Sara Coulton on February 7, 2023 at 1:39 pm

    I’m going to make this on Saturday it looks so good! What is best to serve with it? Ice cream, cream? Can it be served warm? x

    • Jane's Patisserie on February 10, 2023 at 11:56 am

      Hiya! Id say ice cream, though either would be nice! Annoyingly serving warm it would melt the tart as its a ganache – hope this helps! x

  6. Joanna on June 4, 2022 at 9:12 pm

    If you are making a gluten free version with gluten free digestives, 90g butter is all you need for the base.

  7. Karen on September 8, 2021 at 1:33 am

    5 stars
    This was amazing and everybody raved over it!

  8. Anna on May 23, 2021 at 9:02 am

    3 stars
    The bottom was delicious but my top didn’t set!! Any tips for next time?

    • Jane's Patisserie on May 24, 2021 at 12:52 pm

      Hey, what dark chocolate did you use xx

  9. Lauren on May 16, 2021 at 5:10 pm

    How do you get the tart out of the tin? Thank youuu x

    • Jane's Patisserie on May 17, 2021 at 12:09 pm

      Hey, I use a loose bottom tin which makes it super easy!xx

  10. Bo Arends on May 16, 2021 at 10:48 am

    Hi! I want to make this recipe but in the Netherlands we don’t have easy access to double cream. Is there anything I can replace this with? 🙂

    • Jane's Patisserie on May 17, 2021 at 12:10 pm

      Hey, use your fattiest liquid cream equivalent it might be worth a google!xx

  11. Julie Harman on March 16, 2021 at 5:12 pm

    Hi, can you make this into cheesecake?

  12. Clarrie on December 13, 2020 at 9:27 am

    Hi Jane,

    Could I use your caramel recipe from your back to basics millionaire shortbread recipe for this? Or would it set too hard if it’s kept in the fridge?

    I’m planning on doing just a base and not a tart so I don’t want the caramel to leak out.


    • Jane's Patisserie on December 13, 2020 at 9:38 am

      It would do, but it does naturally set a lot firmer in the fridge. The chocolate topping may not be firm enough to not have the sides of the biscuit base if that makes sense? Also how much caramel you need will also depend on the tin you are using!

    • suzee on July 28, 2021 at 9:48 pm

      4 stars
      Made this in square tin without biscuit up the sides & cut into squares. Lovely flavour and salt really adds to it, but top layer quite soft sohad to eat with fork. Also it took 2 hours to make.

  13. Katie Paterson on December 9, 2020 at 5:33 pm

    How long does the biscuit base need to set in the fridge before adding the caramel? Or could this be done straight away?

  14. Essie on December 3, 2020 at 4:10 pm

    5 stars
    Hi Jane, I have made this before and it was amazing. I can’t remember though if I need to use cooking chocolate or normal chocolate?!

    • Jane's Patisserie on December 4, 2020 at 8:38 am

      Any is fine, as long as the dark chocolate is at least 70% cocoa content! I tend to use cooking chocolate as I bulk buy x

  15. Jade on October 21, 2020 at 8:52 pm

    Can you freeze this? Tia x

  16. Carla Bowman on September 16, 2020 at 12:47 pm

    Can you use chocolate digestives in the base?

    • Jane's Patisserie on September 16, 2020 at 7:13 pm

      You can, I would just reduce the butter by about 1/3 x

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