Directions

Tart crust:

1. Sift the flour, salt, cinnamon and icing sugar together in a bowl.

2. Add the softened butter and rub it in with your fingertips.

3. Once all combined, add the vanilla essence and the egg.

4. Knead together into a soft dough. Wrap with clingwrap and place in the fridge to rest for an hour.

5. Grease a 26cm tart or pie dish. Roll out the pastry on a fl oured surface and line the dish. Prick the base with a fork.

6. Line the top of the pastry with a piece of baking paper and empty either dry beans or rice on top as a weight. Bake in the oven at 170°C for 20 minutes.

Filling:

7. Place the Nestlé Ideal Unsweetened Evaporated Low Fat Milk, Nestlé Sterilised Dessert Cream, butter, sugar, co ee and vanilla essence into a pot. Bring to a simmer; do not boil.

8. Mix the cocoa powder and cornfl our into a thin paste with a little water, and add to the warm milk mixture while whisking. Remove from heat.

9. Place chocolate into a deep bowl and pour milk mixture on top. Whisk until all melted and combined, then whisk in the 3 eggs.

10. Pour this mixture into your precooked tart case and bake at 130°C for 40 minutes.

11. Remove from the oven, allow to cool and place in the fridge for 2 hours until set.