If you landed here looking for the best no bake millionaires shortbread tart then you have come to the right place. Though I must warn you that this tart comes with a health warning. If you are looking to indulge then I suggest that you read on. Just don’t blame me for those extra pounds that you might gain if you decide to make this over the Christmas period. 😉
This will be my first recipe in a while. Even though I have created some sharable recipes over the months, I’ve been pretty slack in publishing them on my blog. So, I’m going to make a promise to you, that once in a while, I’ll add some tasty goodies on here from my weekend kitchen.
Christmas time always reminds me of shortbread biscuits and when we lived in the UK, it was something that I always made sure I had in stock over the festive period. Shortbread is very easy to make, but I also like the shortbread biscuits from back home. The last time my in-laws came to visit they brought me half kilo of the stuff, so I have plenty to spare to make this sinful but delicious treat!
For The Base
- 250 grams shortbread biscuits crushed
- 105 ml melted butter
For The Filling
- 400 ml condensed milk
- 150 grams of butter
- 60 grams soft brown sugar
- 2 tbsp of maple syrup
- 2 tbsp cream
- pinch of salt
For The Topping
- 200 grams of melted dark or milk chocolate
Making The Base
- Crush shortbread biscuits in a deep bowl until it resembles breadcrumbs.
- Add the melted butter in to the crushed biscuits and mix well.
- Evenly coat the tart dish with the biscuit mixture and pat down until it makes a solid base.
- Cover the dish with cling film and place in the fridge for over 30 minutes or until it’s set.
Making The Filling
- Pour the condensed milk in a deep pan. Add butter, sugar, syrup, cream and a pinch of salt.
- Heat slowly and stir continuously with a whisk until the whole mixture thickens and change into a caramel colour. Be patient with this stage as it can take a while.
- Once your filling have a thick consistency and golden in colour, set aside to cool down at room temperature.
- When the filling has cooled, you can start making your chocolate topping.
- Break the chocolate in to small pieces and place in a to bowl.
- Place the bowl over a pan of boiling water and melt the chocolate until smooth.
Take your tart base out of the fridge and place on an even surface. Pour the caramel filling in to the base. Once the base is filled, shake it a little bit to even the filling out.
Take the melted chocolate and pour over the tart making sure that it’s evenly distributed. Place in a fridge to completely set and chill.
The tart is best served at room temperature and this will keep for at least one week (if they last that long)! You can also use different types of chocolate, my husband loves dark chocolate so this one is made with 70% cocoa.
Let me know if you try it. I hope you enjoy!