Want concepts for a espresso morning or afternoon tea? These bars from Canada are so moreish, with a crunchy biscuit base, custard layer and chocolate topping

• Preparation and cooking time
  • Prep:25 minutes
  • Prepare dinner:5 minutes
  • plus 2 hrs 20 minutes chilling
• Simple
• Serves 16

• Vegetarian

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Components

For the biscuit base

• 125g softened butter
• 50g caster sugar
• 5 tbsp cocoa powder
• 1 egg, overwhelmed
• 200g digestive biscuits, blitzed to crumbs
• 100g desiccated coconut
• 50g chopped almonds (optionally available)

For the custard icing

• 100g butter, softened
• 4 tbsp double cream
• 3 tbsp custard powder
• 250g icing sugar

For the chocolate topping

• 150g darkish chocolate
• 50g butter

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Methodology

• STEP 1

  Begin by making the biscuit base. In a bowl, over a pan of simmering water, soften the butter with the sugar and cocoa powder, stirring sometimes till easy. Whisk within the egg for two to three minutes till the combination has thickened. Take away from warmth and blend within the biscuit crumbs, coconut and almonds if utilizing, then press into the bottom of a lined 20cm sq. tin. Chill for 10 minutes.

• STEP 2

  For the center layer, make the custard icing; whisk collectively the butter, cream and custard powder till mild and fluffy, then steadily add the icing sugar till totally integrated. Unfold over the underside layer and chill within the fridge for a minimum of 10 minutes till the custard is not comfortable.

• STEP 3

  Soften the chocolate and butter collectively within the microwave, then unfold over the chilled bars and put again within the fridge. Go away till the chocolate has totally set (about 2 hrs). Take the combination out of the tin and slice into squares to serve.