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Pies & Tarts
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for the pastry:
100 g butter, softened
½ cup icing sugar or 75 g
¾ cup plain flour or 95 g, sifted
¼ cup cocoa powder or 25 g, sifted
for the filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 397 g
2 tablespoons golden syrup or 50 g
2 tablespoons butter or 30 g
1 tin NESTLÉ® Cream or 170 g
300 g dark chocolate, chopped
2 tablespoons caster sugar or 30 g
1 teaspoon vanilla essence
Place all the pastry ingredients in a food processor and process until the mixture forms a ball. Alternately cream together the butter and icing sugar in a bowl then stir in the sifted flour and cocoa powder. Wrap the dough in plastic wrap and chill until firm. Roll out pastry on a lightly floured board and then press into a 26cm × 2cm loose bottom flan dish. Chill for 10 minutes.
Cover the pastry with a sheet of baking paper and fill the shell with rice. Bake in a preheated 170 °C oven for 15 minutes. Remove the rice and paper, and bake for a further 5 minutes, until the pastry is dry.
Combine the NESTLÉ® Sweetened Condensed Milk , golden syrup and 2 tablespoons of butter in a small heavy based saucepan. Stir over medium low heat, stirring constantly, until mixture becomes caramel. Pour over prepared pastry shell.
Melt NESTLÉ® Cream and chocolate together over hot water or in a microwave oven. Beat eggs and caster sugar until light and creamy. Beat in vanilla essence and chocolate mixture and pour over the caramel. Return to oven and bake for a further 15-20 minutes or until the filling is just set around the edge. Cool to allow the filling to firm before serving.
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