Maltesers and white chocolate, oh my! This is the Easter dessert you've been waiting for ...
½ x 250g packet Malt-O-Milk biscuits
1 ½ cups Maltesers (160g)
75g unsalted butter, melted
Thickly sliced strawberries and coarsely chopped Maltesers, to decorate
1 1/4 cups thickened cream
180g block white cooking chocolate, finely chopped
2 tablespoons malted milk powder
1 tablespoon honey
2 egg whites
Grease a 24cm loose-base flan tin (base measuring 23cm).
Process biscuits in a food processor until finely crushed. Add Maltesers. Pulse until coarsely chopped. Add butter. Pulse until combined. Press firmly over base of pan. Refrigerate while preparing filling.
To make filling, heat ½ cup of the cream in a small saucepan until hot. Remove. Add chocolate. Stir until smooth. Transfer to a large heatproof bowl. Cool to room temperature.
Beat remaining ¾ cup cream, malt powder and honey in the small bowl of an electric mixer until soft peaks form. Fold into chocolate mixture.
Beat egg whites in same, clean bowl of electric mixer until soft peaks form. Fold into chocolate mixture until just combined. Pour over biscuit base. Refrigerate overnight until set.
Just before serving, place tart on a plate. Decorate with strawberries and Maltesers.
TIP! Malted milk powder is available from supermarkets. Undecorated tart can be made up to two days ahead. Keep refrigerated until serving as it softens on standing.