I wondered if a Nanaimo Bar Tart could possibly work, and started thinking…. I took a shortbread recipe for the crust, and changed it up a bit, as well as using the custard powder and turning it into a thick custard, topping it off with a smooth chocolate topping.
I threw it all in the fridge to set up. That was the hard part – waiting for it to set to make sure that everything tasted good and worked together. However, the waiting and experimentation paid off, because WOW did taste good!
The tart turned out very good, but very rich, and already I’m cursing the slightly-bigger-than-normal piece that I cut for myself and finished with gusto because it was just THAT good. Either way, if you are a Nanaimo Bar fan, then this tart should be right up your alley!
Enjoy an original recipe! 🙂
Yield: 1 8-9 inch tart
For the tart shell:
1 c. butter
1¼ c. flour
½ c. sugar
¼ c. cocoa
For the custard layer:
¼ c. plus 1 tbsp. custard powder
1 tsp. vanilla
3 tbsp. sugar
2½ c. milk
For the chocolate layer:
½ c. butter
1 c. chocolate chips
Preheat the oven to 350°F. In a medium microwave safe mixing bowl, melt the butter. Add in the flour, coconut, sugar, and cocoa. Mix together until combined, and press into the tart pan and up the sides, trying to make as uniform and even as possible.
Bake the tart shell in the preheated oven for 12-15 minutes, and set aside to cool while making the filling.
In a medium saucepan, whisk together the custard powder and sugar, then gradually pour in the vanilla and milk while whisking to create a cohesive sauce with no lumps. Whisk over a medium heat until a full boil and the custard thickens, whisking frequently. Once the custard thickens, pour into the cooled tart shell and let thicken and cool.
In a small microwave safe bowl, combine the butter and chocolate chips and melt on short bursts, combining until smooth.
Once the custard has thickened more, and formed a skin on top, pour the chocolate over top of the tart and even out, being careful not to mix the custard into the chocolate.
Let cool and set completely, in the fridge or on a wire rack, then slice and serve. Store in the refrigerator.