The MasterChef Australia guest judge and chocolatier Kirsten Tibballs has shared a recipe for a chocolate custard pastry stack that combines silky chocolate custard with crisp filo pastry. The dessert is described as rich and chocolatey with lots of texture and contrast, ideal for those seeking a luxurious treat.
Make-Ahead Convenience
While the chocolate custard needs at least four hours to set, the recipe requires minimal active effort. The custard can be stored in the refrigerator for up to three days, and the baked filo pastry pieces can be kept in an airtight container for up to five days. This allows for stress-free assembly when serving.
Ingredients for Honey Butter Filo Pastry
- 50g honey
- 50g unsalted butter
- 4 sheets filo pastry, from the fridge
Ingredients for Chocolate Custard
- 40g egg yolk (approximately 2 eggs' worth)
- 40g caster sugar
- 15g cornflour
- 290ml full cream milk
- 60g fresh cream with 35% fat
- 180g good-quality dark chocolate
- 30g unsalted butter, room temperature
Assembly
- Icing sugar, to dust
Method
To make the honey butter filo pastry, preheat the oven to 195C (175C fan). In a saucepan over medium heat, melt the honey and butter and stir to combine. Line a baking tray with baking paper. Lay down a sheet of filo pastry and brush with honey butter. Repeat with the remaining sheets, brushing each with honey butter, to create a stack. Bake for approximately 13 minutes until golden-brown. Allow to cool at room temperature, then break into pieces about 8-10cm in size.
To make the chocolate custard, in a large heatproof bowl, whisk together egg yolks and sugar. Add cornflour and whisk to create a slurry. In a saucepan, bring milk and cream to a boil. Carefully pour the hot milk-cream mixture over the egg slurry while whisking. Return the mixture to the saucepan and whisk continuously over medium heat until boiling and thickened. Remove from heat and transfer to a clean bowl. Add dark chocolate and emulsify with a stick blender (or whisk by hand) until completely melted and incorporated. Add butter and continue to whisk or blend until smooth. Cover the surface with plastic wrap and chill for at least four hours.
To assemble, adhere one piece of honey butter filo to a serving plate with a small amount of custard. Place a generous spoonful of custard on top and sandwich with another piece of pastry. Dust with icing sugar and serve immediately. Tibballs notes that an ice-cream scoop can be used for a tall mound, or a heaped tablespoon will also work. For a cleaner finish, warm the spoon in warm water and wipe away moisture before scooping.
Serving Suggestion
The recipe serves eight. Tibballs appears as a guest judge on MasterChef Australia on Wednesday 24 June at 7.30pm. MasterChef Australia season 18 airs on Sundays at 7pm and Monday to Wednesday at 7.30pm on Channel 10.
