Irish coffee tart

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 16
Servings 0
Time 20-30 min + chilling

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed
  • 100
    ml
    finely chopped pecan nuts
  • 100
    ml
    melted butter
  • 2
    ml
    instant Nescafé coffee granules
  • FILLING
  • 275
    ml
    milk
  • 3
    extra-large eggs, separated
  • 75
    ml
    castor sugar
  • pinch salt
  • 10
    ml
    gelatine
  • 50
    ml
    brandy
  • 10
    ml
    instant Nescafé coffee granules
  • 5
    ml
    vanilla essence
  • 125
    ml
    cream, stiffly whipped
  • additional stiffly whipped cream for decorating
 

Method

 
Mix all the ingredients for the crust together and press into a greased 22 x 5 cm round pie dish. Chill until needed. FILLING Bring the milk to the boil. Mix the egg yolks, castor sugar and salt together and add a little of the heated milk to form a paste. Add this paste to the rest of the boiled milk and heat slowly until the mixture thickens, but do not let it boil. Cool. Sprinkle the gelatine over the brandy and soak until spongy. Heat until the gelatine has melted and add to the milk mixture. Mix well. Add the coffee granules and vanilla essence and mix well. Fold in the stiffly whipped cream. Beat the egg whites until stiff peaks form and gently fold into the mixture. Spoon into crust and refrigerate until set, preferably overnight. Just before serving, decorate with stiffly whipped cream.
 

 

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