9 - 12 people
- For the biscuit base:
- 175 g digestive biscuits
- 75 g pecans, lightly toasted
- 75 g desiccated coconut
- 115 g unsalted butter
- 50 g caster sugar
- 4 tbsp cocoa powder
- 1 large egg, beaten
- For the vanilla custard layer:
- 60 g unsalted butter, room temperature
- 3 tbsp milk
- 3 tbsp vanilla custard powder
- 200 g icing sugar
- ½ tsp vanilla extract
- For the chocolate layer:
- 250 g Lindt EXCELLENCE 85% Cocoa Chocolate, chopped into small pieces
- 50 g unsalted butter
Grease and line a 20 cm / 8-inch square tin with greaseproof paper.
Put the digestive biscuits and pecans into a food processor and pulse until you have coarse crumbs (you can finely chop the pecans and put the digestives into a sandwich bag and crush using a rolling pin). Tip into a bowl, add the desiccated coconut, and mix well. Set aside.
In a heatproof bowl set over a saucepan of gently simmering water, melt the butter, caster sugar and sifted cocoa powder, stirring until the butter has melted. Add the beaten egg in a stream, whisking all the time.
Continue to cook for 1-2 minutes, whisking, until thickened.
Remove from heat and stir into the biscuit-coconut mixture. Mix until well-combined.
While still warm, press into the lined baking tin in an even layer. Smooth over with the back of a spoon before leaving to cool. Cover and chill in the fridge for at least 30 minutes whilst you make the custard layer.
For the custard: in a stand mixer fitted with a paddle attachment, cream all the ingredients together at medium speed for about 3 to 5 minutes or until light. The mixture should be thick but spreadable (you may need to add splashes more milk if it is a little too thick). Spread over the chilled biscuit base in a smooth and even layer. Cover and chill for 15 minutes.
For the chocolate layer: in a heatproof bowl set over a saucepan of barely simmering water, melt the chocolate and butter, stirring often. Remove from the heat and leave to cool for 5 minutes.
Pour over the custard layer and gently smooth with a spatula. Leave to cool completely before covering and chilling in the fridge for at least 2 hours - or until set. Cut with a sharp knife into squares or bars and enjoy.