Susan Wassenaar
Chocolate Milk Tart
Ingredients
Crust
125 g butter
65 g icing sugar...
1 medium egg
200 g Sasko Cake Flour
1 ml table salt
Filling
65 g sugar
4 medium eggs
45 g Sasko cake flour
45 g cocoa powder
45 g corn flour
315 ml full cream milk
65 g Safari Pecan Nuts, coarsely broken
Directions
For the crust, mix the butter and icing sugar in a bowl. Add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms. Transfer the dough to a cool surface sprayed with non-stick spray and roll out thinly. Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges. Place in the freezer for 20 minutes then bake in an oven, preheated to 160C for 10 minutes or until golden brown.
In the meantime, prepare the filling. Place the sugar and eggs in a clean bowl and whisk until well combined. Add the cake flour, cocoa powder and corn flour, whisk until smooth and set aside.
Heat the milk in a saucepan and bring to a boil. Remove from the heat and slowly add the hot milk to the egg mixture, whisking continuously. Pour the milk mixture back into the saucepan, return to the heat and stir until cooked and thickened. Remove from the heat, stir in the pecan nuts and pour the mixture into the baked crust. Place in the fridge to set.
Once cooled, decorate with chocolate shavings and serve.
Ingredients
Crust
125 g butter
65 g icing sugar...
1 medium egg
200 g Sasko Cake Flour
1 ml table salt
Filling
65 g sugar
4 medium eggs
45 g Sasko cake flour
45 g cocoa powder
45 g corn flour
315 ml full cream milk
65 g Safari Pecan Nuts, coarsely broken
Directions
For the crust, mix the butter and icing sugar in a bowl. Add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms. Transfer the dough to a cool surface sprayed with non-stick spray and roll out thinly. Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges. Place in the freezer for 20 minutes then bake in an oven, preheated to 160C for 10 minutes or until golden brown.
In the meantime, prepare the filling. Place the sugar and eggs in a clean bowl and whisk until well combined. Add the cake flour, cocoa powder and corn flour, whisk until smooth and set aside.
Heat the milk in a saucepan and bring to a boil. Remove from the heat and slowly add the hot milk to the egg mixture, whisking continuously. Pour the milk mixture back into the saucepan, return to the heat and stir until cooked and thickened. Remove from the heat, stir in the pecan nuts and pour the mixture into the baked crust. Place in the fridge to set.
Once cooled, decorate with chocolate shavings and serve.
