About this recipe: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.
120g finely chopped walnuts
90g digestive biscuit crumbs
4 tablespoons caster sugar
5 tablespoons butter, melted
4 tablespoons cold water
1 tablespoon unflavoured powdered gelatine
150g caster sugar
2 tablespoons cornstarch
1/4 teaspoon salt
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
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Method Prep:45min › Cook:8min › Ready in:53min
Preheat oven to 190 C / Gas 5.
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.
To Make 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.
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.
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.
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.
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.
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.