Double chocolate cream tart (no bake)
A Splash of Vanilla
A Splash of Vanilla
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  • 250 g Arnott
  • 100 g unsalted butter, melted and cooled
  • 3/4 cup sugar
  • 15 ml tblspns cornflour
  • 1/4 cup baking cocoa powder (unsweetened)
  • 1 2/3 cup full fat milk
  • 1/3 cup heavy whipping cream (35% fat content)
  • 3 large egg yolks (from 59g whole weight eggs)
  • 1 tspn pure vanilla extract
  • 15 g unsalted butter, diced and at room temperature
  • 200 ml carton Thick Dollop Cream (I used butterscotch flavoured)
  • 1/3 cup of the milk to make a thick paste then add egg yolks and whisk into the cocoa paste mixture until thick and combined. Set aside. Place a strainer over another heatproof, medium sized bowl and set aside.
  • 1 1/3 cups (320 ml) milk and the cream into a medium-sized heavy based saucepan. Bring just to a boil (as soon as the milk starts to foam up) then remove from heat, gradually pouring into the egg mixture, whisking constantly until mixture is smooth. Transfer back into the saucepan and place over low/medium heat, stirring constantly for 4-5 minutes, until mixture is thick and pudding-like.



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