Recipes+
Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease and line base and sides of a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
2.Process biscuits in a food processor until fine crumbs form. Combine milk and butter in a medium saucepan over moderate heat. Cook and stir for 4-5 minutes or until melted and smooth. Remove pan from heat. Add biscuit crumbs and flour; stir to combine. Spread mixture evenly over base of prepared pan; level. Bake for 10 minutes or until golden and set. Cool completely in pan.
3.Meanwhile, place chocolate and cream in a medium heavy-based saucepan over a low heat. Cook and stir for 3-4 minutes or until melted and smooth. Cool.
4.Add lemon curd to cooled chocolate mixture; stir until well combined. Spread lemon mixture over cooled base; level. Cover with plastic food wrap. Chill for 4 hours or until set. Lightly dust with icing sugar. Transfer slice to a chopping board. Cut into 16 pieces. Serve topped with blueberries.
Makes 16 pieces Transfer leftover condensed milk to an airtight container. Refrigerate for up to 1 week. Use to make fudge or caramel sauce. Serve leftover lemon curd with scones or pikelets. Heat a large knife blade under hot running water before cutting slice.
Note
