Black Bottom Custard Tart

    Black Bottom Custard Tart

    (4)
    8saves
    9hr


    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!

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    26

    This pie started out pretty well- the bottom layer tasted delicious. Had problems with the top though: used dark rum for flavor and found that the darker rum color (along with the egg yolk mixture) looked extremely unappealing when folded into the egg white mixture. Ultimately I scraped the top layer off the pie and made a half batch of Chocolate Mousse I (off of this site) to use instead (the recipe uses rum). I topped the mousse layer with some fresh whipped cream and chocolate shavings. In the end, I had a beautiful and tasty Chocolate Rum Pie.  -  29 Nov 2005  (Review from Allrecipes US | Canada)

    by
    0

    It is delicious. I used ghirardelle semi-sweet chips for a special flavor. I didn't do it exactly as the recipe showed because my family doesn't want to eat all that raw eggwhite. I used the eggwhite as a merringue and baked it a few moments. It seemed like there was too much of the rum layer, even without the eggwhite.  -  09 Nov 2016  (Review from Allrecipes US | Canada)

    by
    0

    - Rated on  -  25 Mar 2011  (Review from Allrecipes US | Canada)

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