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!
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.
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
A Chocolate Biscuit No-Bake Base, with a Caramel Layer, and a Gooey Chocolate Ganache Filling with Miniature Millionaires Shortbread Bites!
- 300 g Digestives/Shortbread
- 150 g Unsalted Butter/Stork
- 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/Stork
- 12 Miniature Shortbread Bites
- Sprinkles
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.
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 till just boiling.
In a separate bowl, add your chocolate (chopped up) and butter, and pour on the hot cream. Whisk together till smooth!
If the Chocolate is still slightly not melted, heat for 10 second bursts in the microwave till combined well.
Pour the Chocolate Mixture onto the caramel and refrigerate for an hour.
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.
Enjoy!!
Find my other Dessert Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’
Youtube
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.
