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Chocolate Milk Tart

ServesServes 6
Cooking timeCooking Time:
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  • 200 g SASKO Cake Flour
  • 125 g butter
  • 65 g icing sugar
  • 1 medium egg
  • 1 ml table salt


  • 65 g SAFARI Pecan Nuts, coarsely broken
  • 45 g SASKO cake flour
  • 65 g sugar
  • 4 medium eggs
  • 45 g cocoa powder
  • 45 g corn flour
  • 315 ml full cream milk



  • Mix the butter and icing sugar in a bowl. Add the egg and mix thoroughly. Add the flour and salt and mix until a dough forms.
  • Transfer the dough to a cool surface sprayed with non-stick spray and roll out thinly.
  • Line a tart pan, sprayed with non-stick spray, with the dough and trim and crimp the edges.
  • Place in the freezer for 20 minutes then bake in an oven, preheated to 160 ºC for 10 minutes or until golden brown.


  • Place the sugar and eggs in a clean bowl and whisk until well combined. Add the cake flour, cocoa powder and corn flour, whisk until smooth and set aside.
  • Heat the milk in a saucepan and bring to a boil. Remove from the heat and slowly add the hot milk to the egg mixture, whisking continuously.
  • Pour the milk mixture back into the saucepan, return to the heat and stir until cooked and thickened.
  • Remove from the heat, stir in the pecan nuts and pour the mixture into the baked crust. Place in the fridge to set.
  • Once cooled, decorate with chocolate shavings and serve.
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