Jaffa custard crinkle pie

This choc orange dessert is as simple as placing ruffled filo pastry in a baking dish and drenching it in a chocolate milk mixture. The addition of fresh orange rind adds an element of freshness to cut through the creaminess.

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

10 Ingredients

  • 100g butter, melted

  • 12 filo pastry sheets

  • 100g (1/3 cup) Nutella

  • 375ml (1 1/2 cups) chocolate-flavoured milk

  • 100g (1/2 cup) caster sugar

  • 2 tsp finely grated orange rind

  • 2 eggs, lightly whisked

  • 125ml (1/2 cup) pouring cream

  • Icing sugar, to dust

  • Terry’s Chocolate Orange Minis Popping Candy, to decorate

4 Method Steps

  • Step 1

    Preheat oven to 180C/160C fan forced. Brush a 4.5cm-deep, 1.5L (6 cup) baking dish with a little melted butter

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    (100g butter, melted).

  • Step 2

    Place the filo (12 filo pastry sheets) on a clean work surface. Cover with a dry tea towel then a damp tea towel (this will prevent it from drying out). Brush 1 filo sheet with a little melted butter. Starting from 1 short end, drag the filo until it forms an accordion-like strip about 2cm wide. Place around edge of prepared dish. Repeat with the remaining filo sheets, working towards the centre and scrunching slightly to fit as necessary, until the base of the dish is covered. Bake for 20 minutes or until golden and crisp.

  • Step 3

    Meanwhile, place the Nutella (100g (1/3 cup) Nutella) and some of the chocolate milk (375ml (1 1/2 cups) chocolate-flavoured milk) in a bowl. Whisk until the mixture is the consistency of thickened cream. Add the caster sugar (100g (1/2 cup) caster sugar), orange rind (2 tsp finely grated orange rind), eggs (2 eggs, lightly whisked), cream (125ml (1/2 cup) pouring cream) and remaining chocolate milk. Beat until combined.

  • Step 4

    Carefully pour the mixture over the filo. Bake for 20 minutes or until set. Set aside for 10 minutes to cool slightly. Dust with icing sugar (Icing sugar, to dust), top with chocolate (Terry’s Chocolate Orange Minis Popping Candy, to decorate) and serve warm.
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Image by Kathy Knudsen

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