The history of Millionaire's tart

The Millionaire’s Shortbread, is a British dessert combining a crisp pastry base, a caramel filling, and a chocolate topping. Unlike traditional Scottish shortbreads, this dessert includes a creamy caramel layer, giving it its characteristic triple texture: crunchy, soft, and melting. According to historical records of British baking, the first mention of a similar preparation appears in UK publications in the 1930s, although the modern version with chocolate became popular after the Second World War.

The spread of the Millionaire’s Shortbread is largely due to the commercialisation of high-quality chocolate in Britain during the 1950s. Companies such as Cadbury and Rowntree began producing chocolate with a creamier texture, ideal for melting over shortbread bases. These technological advances in chocolate production allowed both artisanal bakeries and British households to create consistent versions of the sweet with a firm and glossy chocolate topping.

Regarding its name, Millionaire’s Shortbread refers to the idea that this dessert was “more luxurious” than classic shortbread. Traditional shortbread, made only with butter, flour, and sugar, was a simple and economical treat; the addition of caramel and chocolate considerably increased its cost and made it more indulgent, hence the association with wealth and luxury. This designation was consolidated in British cookery magazines of the 1960s, such as The Times Cookery Book and Good Housekeeping.

The sweet quickly became popular in British domestic settings thanks to its ease of preparation and the versatility of its ingredients. Families in England, Scotland, and Wales began including Millionaire’s Shortbread in celebrations, afternoon teas, and school events. Moreover, its presentation in square or rectangular portions made it ideal for sale in local bakeries and cafés, especially in urban areas such as London, Edinburgh, and Glasgow.

Over time, Millionaire’s Shortbread has undergone modern adaptations, incorporating variations in chocolate (dark, milk, or white), caramel fillings with toffee or salted butter, and even bases made with digestive biscuits instead of classic shortbread. Nevertheless, the basic structure – crisp pastry, caramel, and chocolate – remains faithful to the original recipe, consolidating its identity within contemporary British baking.

Today, Millionaire’s Shortbread is an emblem of British baking, internationally recognised. It can be found in bakeries and supermarkets worldwide, and its recipe has been documented in reference books such as The Great British Bake Off: Big Book of Baking (2012) and Mary Berry’s The Complete Book of Baking (2015). Its fame has crossed borders, but its origins remain closely linked to twentieth-century British chocolate innovation and the ingenuity of domestic kitchens in the United Kingdom.