Chocolate Brandy Tart
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons butter, melted
- 2 tablespoons sugar
- 1/2 cup cold water
- 1 tablespoon agar or 1 tablespoon kosher gelatin
- 1/2 cup sugar
- 3 egg whites
- 3 egg yolks
- 4 tablespoons brandy
- 4 tablespoons Creme de Cacao
- 1/4 teaspoon salt
- 1 1/4 cups whipping cream
- 1/2 cup chocolate curls
- Preheat oven to 375 degrees F.
- Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl.
- Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool.
- Place the water in the top of a double boiler set over hot water. Sprinkle in gelatin or agar and let stand for 5 minutes to soften. Add half the sugar and egg yolks. Whisk continually over a low heat until the gelatin dissolves and the mixture thickens. Do not boil.
- Remove from the heat and stir in the brandy.
- Set the pan in ice water and stir until it cools and thickens. It should not set completely.
- With an electric mixer, beat the salt and egg whites until they hold stiff peaks. Beat in the remaining sugar. Fold large dollops into the yolk mixture.
- Whip the cream until soft peaks form, then gently fold into the filling. Spoon into the prebaked crust and chill until set, 3-4 hours. Decorate with chocolate curls immediately before serving.
graham cracker crumbs, butter, sugar, cold water, agar, sugar, egg whites, egg yolks, brandy, cacao, salt, whipping cream, chocolate curls
Taken from www.food.com/recipe/chocolate-brandy-tart-341858 (may not work)