Without Baking Chocolate Custard Tart

4.50 from 2 votes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4


  • 340 gm oreos
  • 100 gm unsalted butter melted
  • 1/2 cup castor sugar
  • 1 litre milk
  • 160 gms unsalted butter
  • 200 gm chocolate
  • 172 gm cup castor sugar
  • 150 gm white cooking chocolate melted


  • Add oreo cookies to a food processor and process until you reach a fine crumb. Add the butter and blitz until you have a damp, sandy mixture. Add the biscuit mixture to a 35cm x 12.5cm baking tin and use the palm of your hand or the back of a large
  • spoon to press the mixture down firmly making sure the bottom of the tin has an even amount of biscuit crumbs. Refrigerate for 30 min. Add milk, caster sugar and butter to a large saucepan and cook on low/medium heat and stir continuously until
  • butter is melted. Add custard powder and mix until mixture becomes thick. Add chocolate and stir until melted.¢â‚¬Â¨¢â‚¬Â¨Add custard to a food processor and mix on high speed until custard becomes smooth. Allow mixture to cool for 5 min before you pour it
  • into the base of your tart. Use the back of a spoon to spread the mixture evenly and give the baking tray a gentle tap to get rid of any air bubbles. Refrigerate overnight or at least 4 hours. Drizzle with melted white choc, cut into bars and serve.


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4.50 from 2 votes

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