{"id":9246,"date":"2018-02-19T08:00:51","date_gmt":"2018-02-19T08:00:51","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=9246"},"modified":"2024-09-30T14:36:39","modified_gmt":"2024-09-30T13:36:39","slug":"billionaires-tart","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2018\/02\/19\/billionaires-tart\/","title":{"rendered":"Billionaires Tart!"},"content":{"rendered":"

With a no-bake base, caramel layer, and chocolate ganache filling , this billionaires tart is unimaginably delicious!<\/h2>\n

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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! <\/p>\n

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. <\/p>\n

Biscuit base <\/h3>\n

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. <\/p>\n

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<\/a> or my no-bake Rolo tart<\/a> you can see the differences.<\/p>\n

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<\/a> that I am using. <\/p>\n

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Filling<\/h3>\n

Also like my no-bake Rolo tart<\/a>, 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<\/p>\n

As well as using a ready-made caramel, you can also make your own homemade caramel sauce<\/a>. 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. <\/p>\n

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!<\/p>\n

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Ganache<\/h3>\n

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.<\/p>\n

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. <\/p>\n

I use a combination of dark<\/a> and milk<\/a> chocolate because I find just dark a little too bitter sometimes, and I find just milk<\/a> 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<\/a> as it will naturally be thinner than the combination of milk and dark chocolate <\/p>\n

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Decoration<\/h3>\n

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. <\/p>\n

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. <\/p>\n

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Tips & Tricks <\/h3>\n