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Milk and Milo tart
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Prep Time:
165 minutes
Cook Time:
25 minutes
Total Time:
190 minutes
Elevate a chocolate tart with an Aussie Milo infusion.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 50g Milo
  • 6 egg yolks
  • 50g (1/3 cup) cornflour
  • 50g Baking Milk Chocolate, finely chopped
  • 300ml thickened cream
  • 18.00 gm 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
Instructions:
  • To make the pastry, pulse together the flour, sugar, cocoa, and salt in a food processor until blended. Add the butter and pulse until the mixture looks like fine breadcrumbs. Follow by adding the egg yolks and pulse until the dough begins to form. Transfer the mixture onto a floured surface and gently knead until smooth. Shape it into a disc, wrap in plastic, and chill in the fridge for 45 minutes.
  • Roll out the pastry on a sheet of baking paper to create a 4mm-thick disc. Use it to line a 24cm round fluted tart tin with a removable base, then trim any excess edges. Chill in the fridge for 1 hour to allow the pastry to rest.
  • 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 weights and paper and bake for another 10-12 minutes until golden and crisp. Cool before using.
  • In a saucepan over low heat, warm milk and Milo until just boiling and Milo is dissolved. In a heatproof bowl, whisk egg yolks, cornflour, and sugar until combined. Slowly pour hot milk mixture into the yolk mixture while stirring constantly until smooth. Strain the mixture through a fine sieve into a clean saucepan. Cook over low heat, stirring continuously until very thick and smooth. Add chocolate and stir until melted. Transfer the mixture to a bowl, cover with plastic wrap, and let it cool for 1 hour at room temperature before chilling in the fridge for 2 hours.
  • In a bowl, whip together cream and icing sugar until stiff peaks form. Gently fold 2/3 cup of the whipped cream into the chocolate mixture until fully incorporated. Spread this mixture over the pastry. Swirl the rest of the whipped cream on top of the tart. Chill in the fridge for 2-3 hours until set. Before serving, sprinkle with extra milo.

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