Serves 18

Hands-on time: 20 minutes

Hands-off time: Overnight

 

INGREDIENTS

 

3 tbsp gelatine powder

3 tbsp Nestlé Cocoa Powder, plus extra for garnish

½ tin (190g) Nestlé Condensed Milk

1 packet (200g) chocolate sandwich biscuits

½ tin (190g) Nestlé Ideal Evaporated Milk, Ice cold

 

Serving suggestion:
Fresh berries

Mint leaves

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

 

METHOD

 

1. Add ½ cup of cold water to a medium-sized microwave-safe bowl and sprinkle over the gelatine powder. Allow it to set for 5-6 minutes before microwaving for 30 seconds or until a liquid has formed and the gelatine is dissolved. Make sure the gelatine does not boil, or it will become inactive.

2. Add the Nestlé Cocoa Powder and Nestlé Condensed Milk to the melted gelatine and mix until smooth. Set the mixture aside to cool completely.

3. Lightly grease a 26cm round pie dish.

4. Add the chocolate sandwich biscuits to a resealable bag and crush using a rolling pin until a fine crumb has formed.

5. Add the crushed biscuits to a microwave-safe bowl and microwave for 1 minute or until the cream centre of the biscuits has melted.

6. Sprinkle the warmed biscuits into the prepared dish and flatten the surface with the back of a glass. Place the dish into the fridge while the filling is being prepared. *Chef’s Tip: The sandwich biscuits replace the butter when making a biscuit base.

7. Whisk the ice-cold Nestlé Ideal Evaporated Milk for about 2 minutes until light and frothy and tripled in volume. Carefully fold the chocolate mixture through the whipped ideal milk.

8. Pour the chocolate mixture over the biscuit base and allow the tart to set in the fridge overnight or until firm to the touch and completely set.

9. Dust the set tart with an even layer of cocoa powder before slicing it into slices. Garnishing with fresh berries, mint, serve and ENJOY!

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Planning to try this?

 

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