Chocolate lovers, this easy pastry stack is the ultimate winter dessert

If you’re looking for a dessert that feels like it belongs in a restaurant but is surprisingly simple to make at home, this Chocolate Custard Pastry Stack from renowned pastry chef Kirsten Tibballs is one to bookmark.

Rich dark chocolate custard is layered between crisp honey butter filo pastry to create a dessert that delivers plenty of contrast in every bite. The silky custard, delicate crunch and light dusting of icing sugar make it an elegant finish to a winter meal, while the fact that most of the work can be done ahead of time makes it ideal for entertaining.

According to Tibballs, flavour is always the priority, but texture is just as important.

“At this time of year, I’m always drawn to desserts that feel a little more indulgent. Something rich, chocolatey and satisfying, with lots of texture,” she said.

“What I love most about this dessert is that it looks impressive but it doesn’t demand hours in the kitchen. Both the chocolate custard and filo pastry can be prepared ahead of time, which makes assembly quick and stress-free when it’s time to serve.”

Whether you’re hosting family for dinner or simply feel like treating yourself, this dessert proves that a showstopping finish doesn’t have to be complicated.

Chocolate Custard Pastry Stack

Makes: 8
Prep time: 90 minutes (plus chilling time)

Honey Butter Filo Pastry

Ingredients

50g honey
50g unsalted butter
4 sheets filo pastry

Method

Preheat the oven to 175°C fan forced.
Place the honey and butter into a saucepan and heat until melted.
Line a baking tray with baking paper. Layer the filo pastry sheets on the tray, brushing each sheet generously with the honey butter mixture.
Bake for approximately 13 minutes, or until the pastry is golden brown.
Allow to cool completely at room temperature.
Once cooled, break into pieces approximately 8–10cm in size.

Chocolate Custard

Ingredients

40g egg yolks
40g caster sugar
15g cornflour
290g full cream milk
60g thickened cream (35% fat)
180g good-quality dark chocolate
30g unsalted butter

Method

Place the egg yolks and caster sugar into a bowl and whisk to combine. Add the cornflour and whisk until smooth.
Heat the milk and cream in a saucepan until just boiling.
Slowly pour the hot milk mixture over the egg mixture while whisking continuously.
Return everything to the saucepan and cook over medium heat, whisking constantly until the custard comes to the boil and thickens.
Remove from the heat and transfer to a clean bowl.
Add the dark chocolate and blend with a stick blender until smooth and glossy. Alternatively, whisk vigorously until the chocolate has completely melted.
Blend in the butter until fully incorporated.
Cover the surface of the custard with plastic wrap to prevent a skin forming and refrigerate for at least four hours.

Tip: The chocolate custard can be made up to three days in advance and stored in the refrigerator.

To Assemble

Ingredients

Icing sugar, for dusting

Method

Spoon a small amount of chocolate custard onto a serving plate and use it to secure one piece of honey butter filo pastry.

Top with a generous scoop of chocolate custard.

Add another piece of filo pastry on top to create a stack.

Finish with a light dusting of icing sugar and serve immediately.

Serving tip: For a tall, neat mound of custard, use an ice cream scoop or a heaped tablespoon. Warm the spoon in hot water and dry it thoroughly before scooping for the smoothest finish.

Kirsten Tibballs is one of Australia’s most celebrated pastry chefs, chocolatier and founder of Savour School, where she has inspired home bakers and professionals alike with her approachable techniques and exquisite desserts. She will be sharing more of her signature recipes, expert tips and live demonstrations at this year’s Good Food & Wine Show, giving food lovers the chance to learn from one of the country’s true Master of Pastry.