Milo Milk Tart

Add the butter and iced water and pulse again until the dough has a sandy texture and is just beginning to come together.

Turn out onto a work surface and bring together with the heel of your hand, don’t overwork it though, you should still be able to see small pieces of butter in the dough.

Press dough into a disc shape, about 4cm thick, wrap with plastic and refrigerate for at least 30 minutes or freeze for up to one month.

Preheat oven to 200C and blind bake the shell for 15 minutes, remove pastry weights and baking paper and bake for another 15 minutes until the pastry has dried out completely. Remove from oven and set aside to cool.

Meanwhile make up the filling. Place cream, milk, milo and vanilla in a saucepan and whisk to combine. Bring to the boil, whisking until the milo has dissolved into the hot cream/milk mixture.

Whisk the egg yolks, sugar and cornflour together until pale and frothy.

Whisk hot milk mixture into the egg yolks.

Clean saucepan, pour in the hot egg/milk mixture and return to a low heat.

Cool, stirring constantly for 5 minutes until mixture has thickened. Remove from heat, whisk in the milk chocolate, stirring until it melts completely. Place this custard in the fridge to cool completely.

Once the custard and tart shell are both completely cool, spoon the custard into the shell. Top with a little extra whipped cream and sprinkle with extra Milo. Return to the fridge for a few hours to firm up before serving.