About this recipe:This Canandian traybake doesn't require cooking. Traditionally, they are made of 3 layers: this one consists of a digestive biscuit and coconut base, a blackberry custard filling and a top layer of chocolate. It takes a while before they are ready to eat, but they're worth it.
4 tablespoons caster sugar
5 tablespoons cocoa powder
2 teaspoons vanilla extract
125g digestive biscuit crumbs
75g desiccated coconut
60g chopped walnuts
75g butter at room temperature
3 tablespoons custard powder (such as Bird's(R) Custard Powder)
4 tablespoons milk
375g icing sugar
50g fresh blackberries
340g plain chocolate
2 tablespoons butter
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Method Prep:20min › Extra time:2hr chilling › Ready in:2hr20min
Melt 110g of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the digestive biscuit crumbs, coconut and walnuts until well combined. Press the mixture into a 22cm square baking tray, and refrigerate until cold, about 1 hour.
Place 75g of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in icing sugar, about 100g at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled biscuit base in an even layer, and chill for at least 30 minutes to set up.
Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to the fridge, and allow to set until firm, at least 30 minutes.
To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.