This delicious-looking dessert is a No-Bake Chocolate and Vanilla Custard Tart. It features a crunchy biscuit base, a silky vanilla cream center, and a smooth milk chocolate ganache topping.
Ingredients
The Biscuit Crust:
300g Chocolate digestive biscuits (or Graham crackers)
150g Unsalted butter, melted
1 tablespoon Cocoa powder (optional, for a deeper color)
The Vanilla Custard Layer:
500ml Whole milk
4 Egg yolks
100g Granulated sugar
40g Cornstarch
1 teaspoon Vanilla extract or bean past
30g Butter (room temperature)
The Chocolate Ganache Topping:
200g Milk chocolate, finely chopped
150ml Heavy cream
A pinch of sea salt (optional)
Powdered sugar or sea salt flakes for dusting
Instructions
- Prepare the Crust
Crush the biscuits into fine crumbs using a food processor or a rolling pin in a sealed bag.
Mix the crumbs with the melted butter (and cocoa powder) until the texture resembles wet sand.
Press the mixture firmly into the bottom and up the sides of a 22-24cm tart tin (ideally with a removable bottom).
Place the tin in the freezer for 20 minutes to set while you prepare the filling. - Make the Vanilla Filling
In a medium saucepan, heat the milk over medium heat until it starts to simmer.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale and smooth.
Slowly pour about half of the warm milk into the egg mixture, whisking constantly to prevent curdling (tempering).
Pour the mixture back into the saucepan with the remaining milk.
Cook over medium-low heat, stirring constantly, until the custard thickens significantly.
Remove from heat, stir in the vanilla and 30g of butter.
Pour the warm custard into the chilled biscuit shell and smooth the top. Let it cool slightly, then refrigerate for 1 hour. - Add the Chocolate Ganache
Place the chopped milk chocolate in a heat-proof bowl.
Heat the heavy cream in a small pot until it just begins to boil.
Pour the hot cream over the chocolate and let it sit for 2 minutes.
Gently stir from the center outward until you have a glossy, smooth ganache.
Pour the ganache over the set vanilla layer. To get the swirl pattern seen in the image, use the back of a spoon to create circular motions starting from the center while the chocolate is still soft. - Chill and Serve
Refrigerate the tart for at least 3-4 hours (or overnight) until fully set.
Before serving, lightly dust with powdered sugar or a sprinkle of sea salt flakes to enhance the chocolate flavor.
Pro Tips
The Perfect Slice: To get clean edges like the photo, dip your knife in hot water and wipe it dry between every single cut.
Firmness: If you want a very stable custard, you can add 2 sheets of bloomed gelatin to the warm custard mixture before pouring it into the shell.
