Chocolate Cream Tart Recipe

Ingredients : Serves 4

50 g/2 oz butter or margarine
50 g/2 oz caster (superfine) sugar

15 ml/1 tbsp golden (light corn) syrup

175 g/6 oz digestive biscuits (graham crackers), crushed
175 g/6 oz/1.5 cups plain (semi-sweet) chocolate
3 eggs, separated
10 ml/2 tsp brandy
150 ml/0.25 pt double (heavy) cream, whipped
25 g/1 oz walnuts, chopped

Method :

Melt the butter or margarine, sugar and syrup and stir in the biscuit crumbs. Press into a 20 cm/8 in flan tin (pie pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 15 minutes. Chill until firm and crisp. Melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and stir in the egg yolks and brandy. Leave to cool, then fold in the cream. Whisk the egg whites until stiff, then fold them into the mixture. Pour into the crumb case and chill until firm. Sprinkle with the walnuts before serving.