Cracking Chocolate Tart

Crack the Code to the creamiest dessert... this Cadbury Cracking Chocolate Tart is the gift that keeps on giving!

Serves 8
Hands-on time: 1 hour
Hands-off time: 4 hours

INGREDIENTS
2 packets (100g each) Lu Tuc Biscuits
312 slabs (150g each) Cadbury Dairy Milk Milk Chocolate
12 tin (193g) sweetened condensed milk
112 cups full cream milk
1 tbsp butter
2 medium eggs
40g cornflour
2 bars (48.5g each) Cadbury 5 Star
1 tbsp coconut oil

METHOD
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 12 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
ENJOY!