Rum chocolate tart

    53 min

    This creamy and airy tart has two layers: a chocolate custard layer and a rum custard layer, which top a walnut and digestive biscuit base. You can use orange liqueur in place of the rum if you like. Worth the effort! For best results, use only very fresh eggs for this recipe.

    7 people made this

    Serves: 8 

    • 120g finely chopped walnuts
    • 90g digestive biscuit crumbs
    • 4 tablespoons caster sugar
    • 5 tablespoons butter, melted
    • For the chocolate layer
    • 4 tablespoons cold water
    • 1 tablespoon unflavoured powdered gelatine
    • 150g caster sugar
    • 2 tablespoons cornflour
    • 1/4 teaspoon salt
    • 475ml milk
    • 4 egg yolks, beaten
    • 175g plain chocolate, chopped
    • 2 teaspoons instant coffee granules
    • 4 egg whites
    • 1 dash cream of tartar
    • 100g caster sugar
    • 2 tablespoons rum
    • 120ml double cream
    • 8 walnut halves

    Prep:45min  ›  Cook:8min  ›  Ready in:53min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a medium bowl, combine chopped walnuts, digestive biscuit crumbs, 4 tablespoons sugar and melted butter. Mix thoroughly, then press firmly into a 23cm deep-dish pie dish. Bake in preheated oven for 8 minutes. Remove and cool.
    3. For the chocolate layer, place 4 tablespoons water in a small bowl and sprinkle gelatine over top. Set aside to soften. In a medium saucepan, mix together 150g sugar, cornflour and salt. Whisk in milk and cook over low heat, stirring constantly. When mixture comes to the boil, remove from heat.
    4. Place beaten egg yolks in a small bowl and gradually add 125ml of hot milk mixture, whisking constantly. Whisk egg yolk mixture back into hot milk mixture. Return pan to heat and allow to boil 3 minutes, stirring constantly. Remove from heat and place 250ml of mixture in a small bowl.
    5. Place chocolate pieces in a glass bowl and microwave at 30 second intervals, stirring at each interval, until chocolate is melted and smooth. Stir chocolate and coffee granules into separated custard. Allow this mixture to cool, then spread into bottom of base. Place in refrigerator.
    6. To Make Rum Layer: Stir softened gelatine into remaining custard. Place a piece of cling film directly on surface of custard and chill until firm.
    7. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Gradually add 100g sugar, continuing to beat until whites form stiff peaks. Whisk rum into chilled gelatine mixture, then fold in beaten egg whites. Spread mixture on top of chocolate layer. Chill pie at least 2 hours, until filling is set.
    8. Immediately before serving, whip cream until soft peaks form. Place whipped cream in a piping bag with a star tip and make 8 decorative swirls around edges of tart. Place a walnut half in the middle of each swirl. To cut tart more easily, dip sharp knife in hot water.

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    Reviews in English (2)


    My family really enjoyed this. It didn't last long. They wanted more. Next time I will make two.  -  03 Jan 2005  (Review from Allrecipes US | Canada)


    This recipe sounded most like the pie my mother-in-law used to make for us. I made it, and it was spot-on and delicious! The thin chocolate layer on bottom was thick and rich, and the rum custard on top was light and soft, with a very delicate rum flavor. We always had ours on regular pie crust, not graham cracker crust, so that's what I made. We also never used whipped cream, just a few semi-sweet chocolate shavings on top of the rum layer. This pie is plenty decadent without cream or graham cracker crust. My favorite pie - Perfect! I am new to this site, but will try to upload two pictures of the pie as I made it.  -  13 Jul 2013  (Review from Allrecipes US | Canada)