Triple Chocolate Milk Tart ...

I was on a chocolate roll one evening and decided I wanted to try and make a chocoalte milk tart ...but not just any chocolate milk tart BUT a triple chocolate milk tart.

You don't know what a milktart is? Here let me help ...

'Melktert, which means "milk tart" in Afrikaans, is a South African dessert consisting of a sweet pastry crust containing a creamy filling made from milk, flour, sugar and eggs. The ratio of milk to egg is higher than in a traditional European custard tart or Chinese egg tart, resulting in a lighter texture and a stronger milk flavour. Some recipes require the custard to be baked in the crust, and others call for the custard to be prepared in advance, and then placed in the crust before serving. Cinnamon is often sprinkled over its surface. The milk used for the custard can also be infused with a cinnamon stick before preparation.' WIKIPEDIA

So you can see that I veered from the traditional in every way and it proved to be a winner ...

Preparation & Cooking time : 30minutes
Serves : Makes 1 Pie - approx 12 slices
Difficulty : 3/10

You will need:
For the filling :
4  cups milk
½ cup cream
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter
3 Tbsp Cocoa
½ cup grated dark chocolate

2 Nectarines sliced to decorate (you can use any other fruit such as strawberries, peaches and even bluberries)

For the Biscuit base :
200gr butter
2 packets Vanilla Biscuits
2 Tbsps Cocoa

Method: 
For the biscuit base :
Crush all the biscuits really fine , add the butter and cocoa, rub in until a clumpy mixture is formed. Mould this mixture into a pie dish and place in the fridge to set.


For the filling :
- Bring milk to the boil.
- Beat eggs well and add sugar, flour, cornflour,cocoa, salt and-mix well.
- Pour boiling milk into the mixture and stir well.
- Return to stove, add the grated chocolate and stir rapidly until mixture thickens.
- Add butter and vanilla essence and pour into the biscuit base.
- Allow to cool in the fridge (you do not need to cook the tart any further)- Decorate with fresh fruit prior to serving , serve with cream on the side.

** cooks note - 
Milk tart is quite rich and so rather cut it into slices as opposed to dishing up large slices which will go wasted.

Bon Apetit!