Chocolate and rum custard tart

    3 hours 40 min

    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.

    5 people made this

    Serves: 8 

    • 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
    • 475ml milk
    • 2 eggs, separated
    • 2 1/2 tablespoons rum
    • 1/4 teaspoon cream of tartar
    • 5 tablespoons caster sugar

    Prep:30min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr40min 

    1. 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.
    2. 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.
    3. Remove 225ml of custard, and combine with melted chocolate; spread into baked pastry case, then chill till needed.
    4. 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.
    5. 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.

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    Reviews in English (1)


    This recipe is fantastic. It is almost the same as my mom's original only hers didn't have the alcohol and she used a graham cracker crust. Otherwise, it is the same. It is wondertful and worth the extra effort. There is really nothing like it available commercially or by a simple recipe. It is a delicate but rich from scrath recipe. An old stand-by that gets easier each time you make it.  -  12 Dec 2008  (Review from Allrecipes US | Canada)