CHOCOLATE CUSTARD TART

Serves 8-10 Prep and cook time 1 hour 15 minutes

(+ refrigeration time)

Preheat oven to 180°C (160°C fan-forced). Grease a 22cm round fluted pan with removable base. In a food processor, process 2 cups plain flour, 185g chopped cold butter, 2 tablespoons icing sugar and 1 tablespoon cocoa powder together to form fine crumbs. With motor running, gradually add 2 tablespoons water until mixture comes together. Shape pastry into disc; wrap in plastic wrap. Refrigerate for 20 minutes. Roll out pastry between two sheets of baking paper. Ease pastry into pan; trim excess. Refrigerate for 15 minutes. Blind bake for 10-12 minutes. Remove paper and weights; bake for 10 minutes. Meanwhile, combine 300ml cream, 150g chopped milk chocolate and ½ cup milk in a saucepan. Stir over low heat for 3-5 minutes until smooth; cool slightly. Whisk 2 eggs and 1 tablespoon Frangelico together in a bowl. Gradually whisk in chocolate mixture. Place flan case on an oven tray; pour in mixture. Bake for 35-40 minutes or until set; cool. Refrigerate for 2-3 hours. Drizzle tart with cream and top with Ferrero Rocher chocolates.