250 g chocolate ripple biscuits, finely crushed
100 g butter, melted
1 cup milk
1 cup thickened cream
½ cup caster sugar
4 egg yolks
¼ cup custard powder
1 teaspoon vanilla extract
50 g dark chocolate, melted and cooled
- Spray a 22cm loose-bottom quiche pan. Combine crumbs and butter in a bowl. Firmly press mixture over base and sides of pan. Refrigerate until ready to use.
- In a medium-size saucepan over medium heat, heat milk, cream and half the sugar until simmering. Meanwhile, in a large bowl whisk yolks, custard powder, vanilla and remaining sugar. Whisk in 1 cup of the heated milk mixture. Pour mixture into saucepan and cook over medium heat, whisking constantly, until mixture thickens.
- Return custard to bowl and whisk until cooled slightly. Pour over biscuit base and level surface. Chill for 4 hr or until set. Place chocolate into snap-lock bag and snip corner, swirl over top of tart. Allow to set.