Name: Kahlua tart
Cook time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 2.00 eggs extra-large; 125.00 ml sugar; 125.00 ml milk; 45.00 ml oil; 10.00 ml nescafé instant coffee granules; 250.00 ml flour cake; 10.00 ml Baking powder; 2.00 ml salt; 125.00 ml pecan nuts finely chopped; 250.00 ml water; 125.00 ml sugar; 85.00 ml kahlua liqueur; 250.00 ml cream fresh, chilled; 200.00 g Nestlé Caramel Treat; 5.00 ml Sheridans gelatine

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Ingredients (15)

2.00	eggs — extra-large
125.00 ml	sugar
125.00 ml	milk
45.00 ml	oil
10.00 ml	nescafé instant coffee granules
250.00 ml	flour — cake
10.00 ml	Baking powder
2.00 ml	salt
125.00 ml	pecan nuts — finely chopped

SAUCE

250.00 ml	water
125.00 ml	sugar
85.00 ml	kahlua liqueur

TOPPING

250.00 ml	cream — fresh, chilled
200.00 g	Nestlé Caramel Treat
5.00 ml	Sheridans gelatine

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Method:

Preheat the oven to 180 ºC (350 ºF). Spray a 24 cm pie dish with non-stick spray.
Whisk the eggs and add small quantities of sugar at a time while beating continuously.
Heat the milk and oil, but do not bring to the boil. Dissolve the coffee in the mixture.
Sift the cake flour, baking powder and salt together and fold into the egg mixture, alternating with the milk mixture.
Add the nuts and mix. Turn into the prepared oven dish and bake for 20 minutes or until done. The tart is done when a testing skewer comes out clean when inserted into the centre of the tart.
Heat the water and sugar until all the sugar has dissolved. Bring to the boil and boil for 6 minutes or until syrupy. Add the liqueur and mix. Prick holes all over the tart with a fork and pour the syrup over it while still hot.
Cool completely.
Whip the cream until stiff and add the condensed milk. Mix.
Sprinkle the gelatine over a little cold water and soak until spongy. Heat until the gelatine has melted, but do not boil. Add to the cream mixture and spoon over the tart.
Chill until the topping has set.