Kirsten Tibballs’ Chocolate Custard Pastry Stack: A Luxurious Make-Ahead Dessert
MasterChef Australia guest judge and chocolatier Kirsten Tibballs presents a decadent dessert that combines silky chocolate custard with crisp honey butter filo pastry. This recipe is designed to be made ahead, with the custard requiring at least four hours to set and the filo pastry staying fresh for days.
Why This Dessert Stands Out
Tibballs describes the creation as “rich and chocolatey with lots of texture and contrast,” offering a creamy and crunchy combination. The dessert serves eight and can be assembled quickly when ready to serve. The chocolate custard can be stored in the refrigerator for up to three days, while the cooled filo pastry pieces can be kept in an airtight container for up to five days.
Ingredients for the Honey Butter Filo Pastry
- 50g honey
- 50g unsalted butter
- 4 sheets filo pastry (from the fridge)
Ingredients for the Chocolate Custard
- 40g egg yolk (approximately 2 eggs’ worth)
- 40g caster sugar
- 15g cornflour
- 290ml full cream milk
- 60g fresh cream (35% fat)
- 180g good-quality dark chocolate
- 30g unsalted butter (room temperature)
For Assembly
- Icing sugar, to dust
Step-by-Step Method
Make the Honey Butter Filo Pastry
Preheat the oven to 195C (175C fan). In a saucepan over medium heat, melt the honey and butter, stirring gently 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.
Prepare the Chocolate Custard
In a large heatproof bowl, whisk together the egg yolks and sugar. Add the cornflour and whisk to create a slurry. In a saucepan, bring the 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 the dark chocolate and emulsify with a stick blender (or whisk by hand) until fully melted and incorporated. Add the butter and continue to whisk or blend until smooth. Cover the surface with plastic wrap and chill in the refrigerator for at least four hours.
Assemble the Stack
Adhere one piece of honey butter filo pastry to a serving plate with a small amount of chocolate custard. Place a generous spoonful of custard on top and sandwich with another piece of pastry. Dust with icing sugar and serve immediately. For a taller mound, use an ice-cream scoop; a heaped tablespoon also works. For a cleaner finish, warm the spoon in hot water and wipe dry before scooping.
Tips from Kirsten Tibballs
Tibballs notes that while the dessert requires advance preparation, it does not demand hours of effort. The custard can be made up to three days ahead, and the filo pastry pieces can be stored for up to five days. This makes assembly stress-free when it is time to serve.
Kirsten Tibballs appears as a guest judge on MasterChef Australia season 18, airing Sundays at 7pm and Monday to Wednesday at 7.30pm on Channel 10.
