About this recipe:This is a gorgeous dessert isn't your typical custard tart. It consists of a chocolate custard layer - the 'black bottom' - beneath a light and airy rum-flavoured custard layer, set in a baked shortcrust pastry case. Use a shop-bought pastry case for ease, or make your own with your favourite recipe. This looks especially pretty when sliced!
2 1/2 teaspoons powdered gelatine
60ml cold water
1 (23cm) pastry case, baked
1 tablespoon cornflour
250g caster sugar
1 teaspoon vanilla extract
4 egg yolks
200g plain chocolate chips
4 egg whites
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Method Prep:1hr › Extra time:8hr chilling › Ready in:9hr
Dissolve gelatine in cold water, and set aside.
In a small saucepan, mix cornflour, 150g of the sugar, milk and egg yolks. Cook, stirring, until bubbly and thick. Remove from heat, add vanilla. Divide mixture in half. Add chocolate chips to one half, and stir until melted and smooth. Pour into pastry case. Chill.
Stir gelatine mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
Beat egg whites until soft peaks form. Gradually add remaining 100g sugar, and beat to stiff peaks. Fold into partially set gelatine/rum mixture. Chill until mix will mound, then spoon into pastry case on top of chocolate layer. Chill overnight.