Millionaire Shortbread Tart

Millionaire Shortbread Tart

Inspired by the tea-time classic and nations favourite 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.

Furthermore, it makes for an easy-to-make decadent dessert. Perfect for treating yourself and loved ones, or even to mark a celebratory occasion.

In this recipe we use our delicious all-butter shortbread fingers, which you’ll be able to find in Sainsbury’s, Waitrose or Co-op stores nationwide or over on our online shop.


320g Walker's shortbread fingers (base)

90g unsalted butter (base)

397g dulce de leche caramel (caramel layer)

100g unsalted butter (caramel layer)

100g caster sugar (caramel layer)

200g dark chocolate (topping)


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.