Millionaire Shortbread is a classic Scottish sweet snack, using a classic shortbread (biscuit base), with layers of caramel and chocolate. It’s generally too sweet for my tastes unless it’s sprinkled with sea salt, which is delicious, but it’s Kieran’s favourite. Therefore, this tart was made solely with him in mind.

While millionaire shortbread is usually served in bitesize pieces or small squares, this is served in tart form, so can be served in large wedges as a dessert. If doing so, I would definitely recommend creme fraiche on the side to offset the sweetness, or increase the salt content (which I always do!).

Recipe from Jane’s Patisserie.

Ingredients

Biscuit Crust

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

Filling

• 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

Decoration

• 12 miniature shortbread bites

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.