Black Bottom Custard Tart

    Black Bottom Custard Tart


    3 people made this

    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!

    Serves: 8 

    • 2 1/2 teaspoons powdered gelatine
    • 60ml cold water
    • 1 (23cm) pastry case, baked
    • 1 tablespoon cornflour
    • 250g caster sugar
    • 420ml milk
    • 1 teaspoon vanilla extract
    • 4 egg yolks
    • 200g plain chocolate chips
    • 125ml rum
    • 4 egg whites

    Prep:1hr  ›  Extra time:8hr chilling  ›  Ready in:9hr 

    1. Dissolve gelatine in cold water, and set aside.
    2. 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.
    3. Stir gelatine mixture into the other half of the hot egg yolk mixture. Stir in rum. Chill until slightly thick.
    4. 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.

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