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5-ingredient Caramilk custard tarts

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Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With choc ripple biscuit bases, these cheat’s custard tarts have a Caramilk twist no-one will be able to resist.

5 Ingredients


  • 2 tbsp vanilla custard powder

  • 1 cup milk

  • 180g block Caramilk chocolate, chopped

  • 24 choc ripple biscuits

  • 60g dark chocolate, melted, to drizzle

4 Method Steps


  • Step 1

    Place custard powder

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    (2 tbsp vanilla custard powder) in a saucepan. Stir in about 2 tablespoons milk, until smooth and combined. Stir in remaining milk. Place saucepan over medium-high heat. Cook, stirring, for 8 to 10 minutes or until custard simmers and thickens. Add chopped Caramillk (180g block Caramilk chocolate, chopped). Stir until smooth. Transfer to a heatproof bowl. Cover surface with plastic wrap. Set aside for 30 minutes to cool. Refrigerate for 1 hour or until cold.


  • Step 2

    Preheat oven to 180C/160C fan-forced.

  • Step 3

    Place 1 biscuit on top of each hole of 2 x 12-hole round-based shallow patty pans. Bake for 3 to 4 minutes or until biscuits have softened. Working very quickly, use a teaspoon to shape the biscuits into a cup, using the pan as a guide. Cool for 15 minutes.

  • Step 4

    Whisk custard until smooth. Divide evenly among biscuits. Refrigerate for 1 hour or until set. Drizzle with melted chocolate (60g dark chocolate, melted, to drizzle). Stand for 5 minutes. Serve.
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Recipe Notes

Prep: 20 minutes (plus cooling and refrigeration)

Tarts are best made on day of serving.

Image by Brett Stevens

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