Irish coffee tart

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0 serving Prep: 30 mins
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By Food24 November 03 2009
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Ingredients (14)

CRUST
200.00 g tennis biscuits — crushed
100.00 ml pecan nuts — finely chopped
100.00 ml butter — melted
2.00 ml nescafé instant coffee granules
FILLING
275.00 ml milk
3.00 eggs — extra-large, seperated
75.00 ml castor sugar
salt — pinch
10.00 ml Sheridans gelatine
50.00 ml brandy
10.00 ml nescafé instant coffee granules
5.00 ml vanilla — essence
125.00 ml cream — fresh, whipped to stiff peaks
cream — whipped
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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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