A Millionaire’s Tart is essentially a large, elegant Twix-style tart — a crisp, buttery base topped with rich caramel and a glossy chocolate layer. This version keeps all the indulgence while being grain- and dairy-free. The crust is made from almond flour, the caramel is a smooth, salty-sweet layer made with sweetened condensed coconut milk, and the top is a dark chocolate ganache finished with a hint of cashew butter and flaky sea salt. The result is satisfyingly decadent but approachable to prepare.
This recipe trades the traditional shortbread crust for a grain-free almond base, which crisps up nicely in the oven. For the caramel, instead of heating sugar alone, we use sweetened condensed coconut milk to simplify the process and ensure a silky texture. Sweetened condensed coconut milk can be found at many grocery stores—look in the same area as regular sweetened condensed milk. If you can bring a mixture to a simmer and whisk, you can make this caramel: just be patient while it thickens to the right temperature so the tart sets properly.
The tart keeps very well chilled and is ideal for making ahead of a celebration: store it in the refrigerator so the caramel stays firm and the ganache keeps a clean cut. You can also freeze it for longer storage—slice from frozen or let it thaw briefly in the fridge before serving. Most of the total time for this recipe is passive (chilling), so the hands-on work is relatively quick.
I promise the results are worth the effort — most of the work is simple mixing, cooking the caramel, and waiting for layers to set — so save this for holiday parties or any time you want a special, grain-free dessert.
Looking for more dessert recipes? Try these!
GoGo’s Coffee Toffee Pie
Cosmic Brownie Energy Bites
Salted Citrus Bars
Grain-Free and Dairy-Free Millionaire’s Tart
Ingredients
- coconut oil cooking spray
For the Crust:
- 1/3 cup + 1 tbsp melted coconut oil
- 1 1/2 cups almond flour
- 1/4 cup arrowroot starch
- 3 Tbsp coconut sugar
- 1/2 tsp kosher salt
- 1 large egg yolk
For the Caramel:
- 1/4 cup coconut sugar
- 2 (7.4 oz) cans sweetened condensed coconut milk, shaken well
- 2 Tbsp maple syrup
- 2 Tbsp ghee (or butter; use vegan butter for dairy-free)
- 1/4 cup full-fat coconut milk
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
For the Ganache:
- 1/4 cup full-fat coconut milk
- 1/2 cup dark chocolate chips (use a dairy-free brand if needed)
- 2 Tbsp cashew butter (or creamy almond butter)
- Flaky salt for finishing (Maldon recommended)
Instructions
- Preheat: Preheat the oven to 350°F (175°C).
- Prepare the pan: Grease a 9-inch tart pan with a removable bottom (or an 8×8 pan) with coconut oil cooking spray. If using a pan without a removable bottom, line it with a parchment sling for easy removal.
- Make the crust: In a large bowl, combine the melted coconut oil, almond flour, arrowroot starch, coconut sugar, kosher salt, and egg yolk. Mix vigorously until the mixture becomes sandy and crumbly, similar to a graham cracker crust.
- Press and bake: Transfer the crust mixture to the prepared pan. Use the bottom of a measuring cup or glass to press the crust into an even layer and up the sides. If the mixture sticks to your tool, lightly coat the tool with cooking spray. Bake on the middle rack for 18–20 minutes, until golden brown. Watch closely as nut-based crusts can brown quickly. Remove from the oven and cool completely before adding the caramel.
- Make the caramel: In a large saucepan over medium heat, combine the 1/4 cup coconut sugar, both cans of sweetened condensed coconut milk, maple syrup, ghee, and 1/4 cup full-fat coconut milk. Whisk until smooth and the sugar begins to dissolve, about 3 minutes.
- Thicken the caramel: Increase heat to medium-high and bring the mixture to a boil, whisking constantly. Continue to cook and whisk for 8–10 minutes until the mixture thickens. Because coconut sugar is dark, color cues are less obvious; use an instant-read or candy thermometer and cook until the caramel reaches about 235°F (soft-ball stage) so it will set properly.
- Finish caramel and chill: Remove the pan from heat, stir in the vanilla and 1/2 tsp kosher salt, then immediately pour the caramel into the cooled crust. Refrigerate until the caramel is fully set — at least 2 hours or overnight. If short on time, freeze for 1 hour to speed setting.
- Prepare the ganache: Once the caramel is fully set, combine 1/4 cup full-fat coconut milk, 1/2 cup dark chocolate chips, and 2 Tbsp cashew butter in a small saucepan over medium-low heat. Warm gently, whisking intermittently, until the chocolate melts into a smooth, glossy ganache.
- Assemble: Pour the ganache over the chilled caramel and use an offset spatula to smooth it out and bring the chocolate to the edges. Sprinkle with a generous pinch of flaky sea salt. Let the ganache set at room temperature for about an hour, then transfer the tart to the refrigerator until firm.
- Serve: When fully chilled, slice into 12 pieces and enjoy. Store leftovers refrigerated to keep the caramel firm; the tart also freezes well.
Nutrition information is automatically estimated and should be used only as an approximation.
Additional Info
Author: Alex Snodgrass
Servings: 12 people
Jump to Comments →
Food photography and styling by Modern Food Stories.