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Chocolate Custard Sao Slice

  • No bake
Difficulty:

Arnott's product: Sao

Prep time: 20 min

Cooking time: 10 min

Chill time: 4 hours

Serves: 9+

Ingredients

4 1/3 cups milk
200g dark eating chocolate
½ cup caster sugar
3/4 cup cornflour
2 tablespoons cocoa powder
6 egg yolks
1 1/2 teaspoons vanilla extract
1 x 250g pack Arnott’s Sao biscuits

Chocolate Ganache Topping:
200g chocolate, chopped
80g butter, chopped

 

Method

  • Place 3 1/3 cups of the milk, chocolate and sugar in a large saucepan and bring to a gentle simmer.
  • Place the cornflour and cocoa in a bowl or jug, pour in the remaining 1 cup milk to mix to a smooth paste, stir in egg yolks and vanilla extract. Whisk paste into hot milk and continue to whisk over low heat for 5 – 10 minutes until custard has thickened. Remove, pour into a large rectangular dish, cover with plastic wrap, set aside to cool.
  • Line the base and sides of a 22 x 32cm rectangular cake tin or baking dish with non-stick baking paper, allowing a 2 cm overhang of baking paper on the sides. Place a single layer of Sao biscuits, cutting to fit if necessary, into the base of the lined dish. Spoon slightly cooled custard into pan, smoothing out to the edges, then top with a second layer of Sao biscuits. Cover with plastic wrap and chill for 4 hours until custard has cooled and set and biscuits have softened slightly.
  • Remove from tin by using non-stick baking paper to lift out and place onto a cutting board. Cut into slices, using biscuit as a guide, and place onto a large serving tray.
  • Place chocolate and butter into a heatproof bowl, or double boiler saucepan, over a saucepan of simmering water and heat over low heat, stirring until melted. Remove from heat.
  • Place a couple teaspoons of melted chocolate ganache over the top of each Sao and smooth until evenly spread. Place into the refrigerator for approximately 1 hour or until chocolate has set. Serve on their own or as a dessert with fresh berries and whipped cream, if desired.