February 19, 2018
Billionaires Tart!
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With a no-bake base, caramel layer, and chocolate ganache filling , this billionaires tart is unimaginably delicious!
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 want a full sized dessert, not a mini slice.
Biscuit base
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 digestive biscuits for my base, but you can use pretty much anything. You could use oreos, biscoff biscuits, shortbread etc 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.
I blitz my biscuits to a super fine crumb, add in my melted butter, and then press the biscuit mixture into the base and sides of the loose bottomed 9″ tart tin that I am using.
Filling
Also like my no-bake Rolo tart, I used an easy caramel filling for the tart… because it’s SO easy. Honestly, take it out of a tin/jar and spread it on… boom you’re done. There are a few ready made caramels out there, the most iconic being the carnations caramel in a tin, but also most supermarkets sell their own caramels or dulce de leche that you can use
As well as using a ready-made caramel, you can also make your own homemade caramel sauce. This sauce tends to have a less sickly sweet flavour as you are making it yourself, but obviously this adds another level to the recipe.
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!
Ganache
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 until smooth.
You can also use the microwave for the ganache, and often this is the way I tend to lean as it’s so much easier. I add the two chocolates, butter, and cream to a large bowl and microwave in short bursts, stirring well each time, until 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 of milk and dark chocolate
Decoration
So the main show of this recipe, to make up the parts of billionaires is the chocolate biscuit base, the caramel, and the ganache filling. However, the decoration is always a chance to level up a bake, especially a showstopper bake like this.
I use the shop bought mini millionaires bites, but you can make mini ones yourself. Of course, you can also use anything else – I also like crumbling over some biscuit, and adding some sprinkles to really make it slightly over the top, like always.
Tips & Tricks
- This dessert will last for 3 days in the fridge
- You can freeze this dessert for 3 months
- I use this dark chocolate
- I use this milk chocolate
- Here is a homemade caramel recipe
- I use this tart tin
Billionaires Tart!
Ingredients
Biscuit Crust
- 300 g digestives/shortbread
- 150 g unsalted butter
- 2 tbsps cocoa powder
Filling
- 250 g caramel sauce
- Pinch sea salt
- 300 ml double cream
- 125 g dark chocolate
- 125 g milk chocolate
- 50 g unsalted butter
Decoration
- 12 miniature shortbread bites
- Sprinkles
Instructions
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.
Notes
- This dessert will last for 3 days in the fridge
- You can freeze this dessert for 3 months
- I use this dark chocolate
- I use this milk chocolate
- Here is a homemade caramel recipe
- I use this tart tin
Find my other recipes on my Recipes Page!
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?
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
My 12 year old made this today…. Absolutely amazing!!!
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? 😬
This sounds like you are using the incorrect chocolate so the cocoa content is too low, and then ganache isn’t setting. x
Could this be made the day before and kept in the fridge overnight for a bbq? Thanks
For sure!
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
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
If you are making a gluten free version with gluten free digestives, 90g butter is all you need for the base.
This was amazing and everybody raved over it!
The bottom was delicious but my top didn’t set!! Any tips for next time?
Hey, what dark chocolate did you use xx
How do you get the tart out of the tin? Thank youuu x
Hey, I use a loose bottom tin which makes it super easy!xx
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? 🙂
Hey, use your fattiest liquid cream equivalent it might be worth a google!xx
Hi, can you make this into cheesecake?
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.
Thanks!
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!
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.
How long does the biscuit base need to set in the fridge before adding the caramel? Or could this be done straight away?
I just add it on straight away!
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?!
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
Can you freeze this? Tia x
Yes you can!
Can you use chocolate digestives in the base?
You can, I would just reduce the butter by about 1/3 x