Give a classic chocolate tart an Aussie Milo twist.
375ml (1 1/2 cups) milk
6 egg yolks
50g (1/3 cup) cornflour
2 tablespoons caster sugar
50g milk cooking chocolate, finely chopped
300ml thickened cream
1 1/2 tablespoons icing sugar mixture
Milo, extra, to serve
225g (1 1/2 cups) plain flour
60g (1/3 cup) icing sugar, sifted
30g (1/4 cup) dark cocoa powder, sifted
Pinch of salt
150g unsalted butter, chilled, chopped
2 egg yolks
1) For the pastry, process the flour, sugar, cocoa and salt in a food processor until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg yolks and process until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 45 minutes to rest.
2) Roll out pastry on a sheet of baking paper to a 4mm-thick disc. Line a round 24cm (base measurement) fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hour to rest.
3) Preheat oven to 180C/160C fan forced. Line pastry with baking paper and fill with pastry weights or rice. Bake for 12 minutes, then remove pastry weights or rice and paper and bake for a further 10-12 minutes or until cooked through and crisp. Set aside to cool.
4) Meanwhile, combine milk and Milo in a saucepan over low heat. Bring just to the boil, stirring occasionally, until Milo dissolves. Place egg yolks, cornflour and sugar in a heatproof bowl. Stir with a wooden spoon. Slowly add hot milk mixture to yolk mixture, stirring constantly until smooth. Strain through a fine sieve into a clean saucepan. Cook over low heat, stirring constantly, until very thick and smooth. Stir in chocolate until melted. Transfer to a bowl. Cover with plastic wrap. Set aside for 1 hour, to cool. Place in fridge for 2 hours to chill.
5) Whisk cream and icing sugar in a bowl until firm peaks form. Use a balloon whisk to fold 2/3 cup of the cream mixture through the chocolate mixture until well combined. Spread over pastry. Dollop and gently swirl remaining cream mixture over tart. Place in fridge for 2-3 hours or until firm. Sprinkle with extra milo just before serving.
Photography by Jeremy Simons