Cracking Chocolate Tart

By Foodies of South Africa · 150 min

Ingredients

Instructions

1. Grease a 25 cm tart dish generously with cooking spray and line the base with baking paper. Set aside.
2. Put the Lu Tuc biscuits in a zip-lock bag and crush finely with a rolling pin.
3. Break 2 slabs of Dairy Milk chocolate into pieces, microwave for 30-45 seconds until melted.
4. Mix the crushed biscuits with the melted chocolate until it forms a chocolatey crumb. Press it onto the base and edges of the dish with the bottom of a glass to form an even shell. Refrigerate.
5. Microwave the condensed milk, milk and butter in a large bowl for 60-90 seconds until the butter has melted.
6. Whisk the eggs and cornflour together until smooth, then whisk into the hot milk mixture.
7. Microwave on high for 5-7 minutes, whisking every 30 seconds, until a thick, smooth custard forms.
8. While the custard is hot, break in 1 slab of chocolate and stir. Let stand 1 minute, then whisk until smooth. Cool at room temperature for 15-20 minutes, whisking occasionally.
9. Chop the Cadbury 5 Star bars and spread them evenly over the tart base. Pour the cooled custard over them and smooth the top with a spatula.
10. Microwave 1/2 slab of chocolate with the coconut oil for 30 seconds until melted, then whisk until smooth and glossy.
11. Pour the melted chocolate over the custard and tilt the dish to spread it into a thin, even layer.
12. Refrigerate the tart for 4 hours or overnight to set.
13. Move the tart to a cake stand, crack the chocolate top, then slice and serve.

Summarized from Foodies of South Africa's video. Watch it for the details.

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