Milo tart with milo milk crumbs
Milo makes everything better.
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225g (1 ½ cups) plain flour
60g (1/2 cup) icing sugar
30g dark cocoa powder
pinch of salt
150g butter chilled, cut into small cubes
2 egg yolks
150ml warm milk
5 heaped tablespoons milo
2 tbsp malt powder
3 eggs lightly beaten
200g excellent quality milk chocolate
200g excellent quality dark chocolate
¼ cup milk powder
¼ cup milo
2 tbsp plain flour
1 tbsp corn starch
1 ½ tbsp caster sugar
2 tbsp butter, melted
¼ cup excellent quality white chocolate, melted
Set the oven to 200C. Blind bake the tart shell for 15 minutes before removing baking beans and reducing the oven temp to 160C. Cook for an additional 10 minutes.
For the filling place the cream, milk, milo and malt powder in a saucepan, stirring to combine. Bring to the boil, stirring to incorporate and ensure the milo and malt has melted. Pour carefully onto the eggs and whisk to incorporate before turning out onto the chocolate. Use a rubber spatula to work the cream mixture through the chocolate until melted.
Pour into the pre- prepared shell, shaking gently to even out the mixture. Place into the oven and bake for five minutes then turn off the oven immediately, leaving the tart for another 20 – 30 minutes to ensure the residual heat sets the tart.
To make the milo milk crumb preheat the oven to 110C and line a baking tray with baking paper and set aside.
Combine 2 1/2tbsp of the milk powder, flour, corn flour, sugar and salt in a bowl. Add the butter and quickly combine until a rough crumb texture is achieved. Spread the mixture across the tray then bake for for 8-10 minutes until lightly golden and it seems like a crumble texture has been achieved. Allow to cool completely.
Transfer to a bowl and fold through remaining milk powder. Transfer half the crumbs to another bowl. Add the white chocolate to the two bowls, and working quickly, add the milo to one of the bowls, tossing the white chocolate crumbs to coat in the milo.
Spread across another tray to allow the crumbs to set. Spread the crumbs across the top of the tart with a few extra spoonfuls of milo. Using a hot wet knife, slice the tart and serve.
(Any remaining crumbs can be kept in an airtight container in the fridge until ready to use.)