Millionaire Shortbread Tart

Desserts

Millionaire Shortbread Tarts

Inspired by the tea-time classic and nations favorite millionaire shortbread, we’ve served up a dessert with a Walker’s twist for you to try – a no-bake millionaire shortbread tart.
 
As a matter of fact, this millionaire shortbread tart has all the luxurious layers of the classic – a crisp and golden all-butter shortbread base, an oozing caramel centre and an indulgent dark chocolate topping.
 
 

Ingredients

11.3 oz Walker's shortbread Fingers (base)

3.2 oz unsalted butter (base)

14 oz dulce de leche caramel (caramel layer)

3.5 oz unsalted butter (caramel layer)

3.5 oz caster sugar (caramel layer)

7.05 oz dark chocolate (topping)

Method

Grease a 9" flan tin with a removable base. Set aside.

Crush up the shortbread with a rolling pin until it is an uneven crumb.

Melt the butter over a gentle heat, then stir in the crushed shortbread. Mix together well.

Press mixture firmly into the sides and base of the flan tin.

Place in the fridge to chill for at least 15 minutes.

Combine the dulce de leche caramel, butter and sugar together in a pan.

Heat on medium, stirring gently, until the butter has melted.

Turn the heat to low and continue to heat, stirring continuously, for approximately 10 minutes until the caramel has thickened and darkened.

Pour the caramel mixture over the shortbread base evenly and return to the fridge for 1 hour to set.

Melt the dark chocolate in a bain-marie over gentle heat.

Pour the melted chocolate over the caramel layer evenly and smooth with a palette knife.

Put in the fridge and allow to cool until fully set.

Once set cut into 12 equal wedges and remove from the tin. Store in an old shortbread tin for up to 1 week.

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