A Millionaire’s Tart is basically a fancy name for a giant Twix pie — and I’m here for it. The traditional version has a rich, shortbread crust, a creamy caramel filling, and a thin, chocolate top. We’ve recreated it to make it dairy and grain-free and I promise — the result is just as good.
We start with an almond flour base, then cover it with a salty caramel layer, and top it all off with dark chocolate and just a hint of cashew butter.
And to save you from caramel that’s made totally from scratch, we use sweetened condensed coconut milk. It’s not as easy to find as normal sweetened condensed milk but is sold at many grocers, including Whole Foods and Thrive Market. If you’re buying it in-store, it will be near the regular sweetened condensed milk cans. And I know it can be intimidating to work with caramel, which is essentially liquid sugar, but I can assure you if you can boil water and whisk, you can do this too!
The tart lasts really well in the freezer or fridge and is great to make ahead a few days in advance of a holiday party. Make sure to store it in the fridge, regardless of when you serve it. This helps the caramel stay set!
I promise this is worth the prep and time it takes to make — most of it is chilling time anyway — so get to baking this for the holiday season or whenever you need to satisfy your sweet tooth!
Grain-Free and Dairy-Free Millionaire’s Tart
- coconut oil cooking spray
For the Crust:
- 1/3 cup + 1 tbsp melted coconut oil
- 1 ½ cup almond flour
- ¼ cup arrowroot starch
- 3 Tbsp. coconut sugar
- ½ tsp. kosher salt
- 1 large egg yolk
For the Caramel:
- ¼ cup coconut sugar
- 2 7.4 oz. cans sweetened condensed coconut milk , shaken well (I used Let’s Do Organic brand)
- 2 tbsp maple syrup
- 2 tbsp ghee *can sub butter, or sub vegan butter (for dairy-free)
- ¼ cup full fat coconut milk
- 1 tsp vanilla extract
- ½ tsp kosher salt
For the Ganache:
- ¼ cup full-fat coconut milk
- ½ cup dark chocolate chips - I used Enjoy Life Foods
- 2 tbsp cashew butter - or sub creamy almond butter or nut butter of your choice
- Flaky salt, I use Maldon
- Preheat oven to 350 degrees F.
- Grease a 9” tart pan with a removable bottom, or 8x8 pan, with coconut oil cooking spray and set aside. If you are not using a tart pan with a bottom that you can lift out, add a parchment paper sling to the pan to help with easy removal.
Prepare the Crust:
- In a large mixing bowl, combine the melted coconut oil, almond flour, arrowroot starch, coconut sugar, salt, and egg yolk. Stir vigorously until well combined. The texture should be sandy and crumbly, similar to what a graham cracker crust would feel like.
- Tip the crust into the prepared tart pan. Using the bottom of a measuring cup, pack the crust into the tin, pressing it into an even layer and up the sides. If your crust is sticking to the bottom of the cup, coat it with a bit of cooking spray.
- Transfer it to the oven on the middle rack. Cook for 18-20 minutes until the crust is golden brown. Since the crust is nut based, it can burn if you aren’t watching it. Once cooked, remove from the oven, and cool completely before adding the filling.
Make the Caramel:
- In a large saucepan or pot over medium heat, add the coconut sugar, sweetened condensed milk, maple syrup, ghee, and coconut milk. Whisk and cook until the mixture is smooth and the sugar crystals have started to dissolve, about 3 minutes.
- Turn the heat up to medium-high and bring the mixture to a boil. Whisk constantly, cooking for 8-10 minutes to thicken the caramel. Since the coconut sugar is dark, it will be harder to tell when the caramel is done. To test the caramel, use an instant read or candy thermometer and continue whisking and stirring the caramel until it reaches about 235 degrees. It is important you cook the caramel to this temperature and until it has thickened, or your tart will not set.
- Remove from the heat, add the vanilla and salt, and stir to combine. Immediately pour it into the cooled tart shell. Transfer to the fridge and allow the caramel to fully set for at least 2 hours or overnight. If you are in a pinch for time, set it in the freezer for one hour.
- Once the caramel is fully set, start the ganache.
Make the Ganache:
- In a small saucepan, add the coconut milk, chocolate chips, and cashew butter. Heat over medium-low, whisking intermittently. Stir until the chocolate mixture is smooth and glossy.
- Pour over the chilled tart, and using an offset spatula, spread the ganache atop the caramel, swirling the chocolate to the edges of the pie. Top with a generous pinch of flaky salt. Allow to set at room temperature for about an hour and then transfer to the fridge. Chill until you’re ready to serve.
- To serve, cut into 12 slices and enjoy!
Food Photography and Styling by Modern Food Stories.