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Cracking Chocolate Tart

Serves 8

Hands-on time: 1 hour

Hands-off time: 4 hours


2 packets (100g each) Lu Tuc Biscuits

31⁄2 slabs (150g each) Cadbury Dairy Milk Milk Chocolate

1⁄2 tin (193g) sweetened condensed milk

11⁄2 cups full cream milk

1 tbsp butter

2 medium eggs

40g cornflour

2 bars (48.5g each) Cadbury 5 Star

1 tbsp coconut oil


1. Generously grease a 25cm tart dish with cooking spray and line the base of the dish with

baking paper. Set aside until needed.

2. Add the Lu Tuc Biscuits to a zip lock bag and gently crush with a rolling pin until a fine

crumb is achieved.

3. Break 2 slabs of Cadbury Dairy Milk Milk Chocolate into pieces and add it to a

microwavable bowl and microwave for 30-45 seconds until melted.

4. Combine the crushed biscuits and melted chocolate until a chocolaty crumb has formed.

Transfer the mixture to the prepared tart dish and gently press the mixture to the base and

edges of the dish to form a neat tart shell. Use the bottom of a glass or measuring cup for

ease. Refrigerate the base until needed.

5. To a large microwavable bowl, add the condensed milk, milk and butter and heat for 60-

90 seconds until the butter has melted.

6. In a separate bowl, whisk the eggs and cornflour together until smooth. Add the egg

mixture to the heated milk and whisk until combined.

7. Microwave the mixture for about 5-7 minutes on high, whisking every 30 seconds until a

thick and smooth custard has formed.

8. While the custard is hot, break 1 slab of chocolate into the bowl and stir. Allow the

chocolate and custard to stand for 1 minute before whisking into a smooth chocolate

custard. Allow the custard to cool slightly at room temperature for about 15-20 minutes,

whisking occasionally.

9. Chop the Cadbury 5 Star bars into small pieces. Add the pieces to the base of the tart,

ensuring even distribution. Pour the cooled custard over the 5 Star layer and smooth the

top with a spatula.

10. In a small bowl, add 1⁄2 a slab of chocolate and the coconut oil and microwave for 30

seconds until melted. Whisk until smooth and glossy.

11. Pour the melted chocolate over the custard layer and spread the chocolate evenly by

tilting the tart dish to form a thin chocolate layer.

12. Allow the tart to set in the fridge for 4 hours or overnight.

13. Transfer the tart to a cake stand, crack the chocolate layer and dig in or, slice, serve and



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