Kulture Kaiwa

Last year saw the return of Yogo Dirt Dessert to supermarket shelves but… I can’t be the only one who wishes it was the Double Decker Yogo instead. That silky smooth chocolatey custard we all know and love topped with a layer of fluffy, airy marshmallow cream.

For any international viewers, Yogo is a popular chocolate custard dessert produced by Brownes and enjoyed by children and adults alike down in Aus. It used to be available in 3 different types – plain, filled with marshmallow and lolly pieces (Dirt Dessert), or topped with marshmallow cream (Double Decker). The last was the only version I wanted to eat in my youth but sadly it was discontinued back in 2013; the Dirt Dessert discontinued the year before. However, due to an overwhelming petition from fans nationwide, Brownes decided to bring back the Dirt Dessert last year.

Silently crying over my beloved Double Decker version, I decided to recreate it myself since Brownes was not going to bring it back for me. I tried multiple recipes and techniques, had friends taste test for comparison to the original, and I think I’ve got it pretty damn close. To change things up a little, I’ve made it into a full sized tart with crisp shortcrust pastry lined with dark choc, filled with chocolate custard and, finally, topped with the heavenly marshmallow cream.

Notes

• The recipe for the tart pastry makes enough for two tarts. I usually use half and freeze the other half for future use, that way I don’t have to halve an egg or a yolk and I will already have pastry ready to go the next time I want to make a tart.
• Heavy cream is called thickened cream here in Australia. It’s a thick cream with about 35% fat content. You don’t want to use whipping/pouring cream as it’s much thinner.
• You can make the custard a day ahead and leave in the fridge ready to pipe into the tart shell.
• DO NOT make the marshmallow cream ahead of time, it needs to set inside the tart to create the right texture.
• I have made everything from scratch here, including a marshmallow mix, but if you’d rather take a shortcut you could try using store-bought marshmallows instead. I haven’t tried this but I assume you’d need to add extra milk and melt the marshmallows completely. If you try let me know!
• To make your own marshmallow mix you will need a candy thermometer and stand mixer.

Double Decker Yogo Tart Recipe

Ingredients

Tart pastry (makes 2 shells)

• 150g unsalted butter
• 120g icing sugar
• ¼ tsp salt
• 325g all-purpose flour
• 1 egg (50g) + 1 egg yolk (20g)
• 55g 70% dark chocolate

Chocolate custard

• 335ml full cream milk
• 4g vanilla paste
• 60g egg yolks (approx. 3)
• 12g cornflour
• 8g all-purpose flour
• 15g unsalted butter
• 45g 70% dark chocolate, chopped
• 40g milk chocolate, chopped

Marshmallow

• 45ml water
• 5g gelatin
• 23ml water
• 83g corn syrup or glucose syrup
• 83g sugar
• 70g egg whites (approx. 2 and a bit) – at room temperature

Marshmallow cream

• 150g thickened cream
• 5g vanilla paste
• 1 x marshmallow mix from recipe above
• 53ml full cream milk

Special equipment

• Stand mixer
• 24cm tart tin/pan (you can use a round pyrex pan if you don’t have a tart tin)
• Candy thermometer
• Pie weights (or uncooked rice/beans)

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Method

Make tart pastry:

1. Combine the butter, icing sugar, salt, and flour on medium-low speed in a stand mixer fitted with a paddle attachment until the mix resembles chunky breadcrumbs.
2. Add the egg and yolk until the dough just comes together. Don’t over-mix or the dough will become tough. I like to stop the mixer early and finish kneading the dough together gently by hand.
3. Divide the dough in two. Flatten each piece into discs gently by hand, wrap with cling wrap and leave to rest in the fridge for 1 hour. *If freezing one portion then you can add it to the freezer now.
4. Remove one disk from the refrigerator and roll out on a lightly floured surface to approx. 3mm thick, keeping the shape as circular as possible.
5. Carefully place the pastry into a 24cm tart tin/base, pressing it into the corners and edges to be an even thickness all around, and trim the edges around the top to make it nice and neat.
6. Prick holes all over the base of the pastry and place into the freezer for 30 minutes. Preheat the oven to 175°C.
7. Line the inside of the tart with baking paper and fill with weights (pie weights, uncooked rice, uncooked beans, whatever you’ve got that works). Blind bake like this for 20 minutes. Carefully remove the baking paper and weights and place the pastry back in the oven to bake for a further 10 minutes or until nicely golden. Leave to cool.
8. Melt the dark chocolate in 30 second increments in the microwave, mixing every 30 seconds until nicely melted. Pour into the pastry case and spread it with a pastry brush or your fingers to completely coat the inside. Leave chocolate to set in the fridge for 30 minutes.

Make chocolate custard:

1. Heat the milk and vanilla on medium heat in a small saucepan, whisking every now & then to prevent burning on the bottom.
2. While the milk is heating, whisk the egg yolks with the sugar. Add the flour and cornflour & whisk until smooth.
3. When the milk starts to boil, remove from the heat and pour half of it slowly into the egg mix, whisking constantly. Pour the egg mix back into the saucepan with remaining milk, place back on the heat and whisk constantly until the mixture thickens (2-3 minutes).
4. Remove from the heat and pour out into a clean bowl. Add the chocolate and butter and whisk until well combined, smooth, and shiny.
5. Cover the custard with cling wrap, making sure it’s touching the surface of the custard to prevent it forming a skin. Leave to cool to room temperature then place in the fridge for at least an hour.
6. Pipe or pour the custard into your pastry shell and smooth out with a spatula.

Make marshmallow:

1. Place the 45ml of water into a bowl and sprinkle the gelatin over the surface to rehydrate it.
2. Add the 23ml of water, syrup, and sugar to a small, stainless steel saucepan. Turn the heat to medium-high.
3. Place the egg whites in the bowl of a stand mixer with the whisk attachment.
4. When the sugar syrup reaches 99°C, turn the mixer on low speed (2-3) until the egg whites get nice and frothy (this is a small amount so you may need to lift your bowl slightly to make sure it whisks properly).
5. When the sugar syrup reaches 118°C, turn the stand mixer up to a high speed (8-9). Remove the saucepan from the heat & slowly pour the syrup into the whipping egg whites, being careful not to pour the syrup onto the whisk.
6. Add the gelatin mix into the still warm saucepan and, using a heatproof spatula or spoon, stir until dissolved. Gently pour the gelatin mix into the whipping egg whites, again avoiding the whisk.
7. Leave to whisk for 5-10 minutes until the outside of the bowl is no longer warm to the touch and the marshmallow is nice and stiff.
8. While the marshmallow is whipping, add water to the saucepan and heat on high until boiling then turn down to a simmer. This is going to help you clean off the sugar syrup and act as a double boiler to reheat the marshmallow.

Make marshmallow cream:

1. Whip the cream and vanilla with the whisk attachment on low speed until stiff peaks form. Leave in the fridge until ready to use.
2. Heat the milk for 20 second in the microwave or until it’s warm.
3. Pour the milk into the marshmallow mix and place the bowl over the double boiler. Very gently whisk the marshmallow and milk until nicely combined, you don’t want to knock out all the air.
4. Remove the bowl and turn off the heat. Leave the marshmallow mix to cool back to room temperature.
5. Once cool, take the whipped cream from the fridge. Add 1/3 of the marshmallow mix to the cream and gently fold it in with a spatula.
6. Add half of the new cream mix into the remaining 2/3 of marshmallow, gently folding until combined. Fold the last of the cream mix into the marshmallow until combined – it’s okay if there’s a few small lumps of cream/marshmallow, you don’t want to overmix and lose all the air bubbles.
7. Pour the marshmallow cream into the tart, filling it as much as you can, and smooth out with an offset spatula. You might have some leftover depending on the height of your tart, just pour this into a small container and set in the fridge to snack on later.
8. Place the tart into the fridge and leave overnight or at least 6 hours until set.

If you try the recipe please leave a comment and let me know if it hits that Double Decker nostalgia from your childhood ❤