About this recipe:Garnish this heavenly tart with whipped cream and shaved chocolate. It looks really gorgeous when cut into - guests will see the luscious chocolate custard layer on the bottom, and the light rum-flavoured custard layer on top.
2 teaspoons unflavoured gelatine
3 tablespoons cold water
1 large pastry case, baked
30g cooking chocolate
100g caster sugar
2 tablespoons cornflour
1/2 teaspoon salt
2 eggs, separated
2 1/2 tablespoons rum
1/4 teaspoon cream of tartar
5 tablespoons caster sugar
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Soften gelatine in cold water. Melt chocolate in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
Combine 100g sugar, cornflour and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils.
Remove 225ml of custard, and combine with melted chocolate; spread into baked pastry case, then chill till needed.
Stir softened gelatine into remaining hot custard mix. Stir in rum. Place pan of custard in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites and cream of tartar until foamy. Beat in 5 tablespoons sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not under-beat. Fold into chilled custard. Spread over chocolate mixture in the pastry case. Chill at least 3 hours or until set.