Milk & Milo

This month in Taste magazine there were some amazing looking sweets as usual, but I was especially excited to try and make the milk and milo tart. I love the taste of milo like many people but I had never made a dessert using milo, so I decided to give this one a go.

The tart itself and the filling is not really a tricky task, however the process is quite lengthy due to the need for chilling the pastry, the filling and then the final tart. So this recipe does call for some time and patience but the final result is definitely worth it. If you are short of both of these things you could make the tart into little individual tarts which would minimise the chilling time of the final tarts. This milk and milo tart is sure to impress your friends and family at any event so give it a go!

It's your turn now!

Milk and Milo tart

375ml milk
50g milo
6 egg yolks
50g cornflour
2tbs caster sugar
50g milk chocolate, finely chopped
300ml thickened cream
1 1/2 tbs icing sugar mixture
Milo, extra, to serve

Chocolate pastry
225g plain flour
60g icing sugar
30g dark cocoa powder
Pinch of salt
150g unsalted butter, chilled, chopped
2 egg yolks

For the pastry, process the flour, sugar, cocoa and salt in a food processor until combined. Add butter and process until mixture resembles breadcrumbs. Add yolks and process until dough just starts to come together. Turn onto a lightly floured surface. Knead until just smooth. Shape into a disk. Cover with plastic and place in fridge for 45 minutes to rest.
Roll out pastry on a sheet of baking paper to a 4mm- thick disc. Line a round 24cm fluted tart tin, with removable base, with pastry. Trim excess. Place in fridge for 1 hr to rest.
Preheat oven to 180°C/ 160°C fan forced. Line pastry with baking paper and fill with pastry weights or rice. Bake for 12 minutes, remove paper and bake for another 10-12 minutes or until cooked through and crisp. Set aside to cool.
Meanwhile, stir milk and milo in a saucepan and bring just to the boil. Stir egg yolks, cornflour and sugar in a bowl. Slowly add the hot milk mixture to the 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 and cover with plastic. Set aside to cool for 1 hour and then chill in the fridge for 2 hours.
Whisk cream and icing sugar until firm peaks form. Use a ballon whisk to fold 2/3 cup of cream mixture through the chocolate mixture until well combined. Spread over pastry. Dollop and gently swirl remaining cream mixture over tart. Place in the fridge for 2-3 hours or until firm. Sprinkle with extra milo to serve.

Enjoy! 

Eat sweet, be sweet :)

Recipe from Taste Magazine