Ingredients: 1 tablet polain chocolate 5 eggs 5 tablespoons sugar 100 g. butter 2 small glasses of Cream Sherry 1/2 kg. Marie buiscuits 1 litre milk 1 vanilla pod shelled wallnuts 1 tablet icing chocolate Directions:1. Heat the milk in saucepan with the vanilla pod and a small glass of Brandy of Jerez. 2. Separate the egg yolks and whites, reserving the whites. Beat the yolks with the sugar until foamy. 3. Melt a tablet of chocolate in a saucepan with four tablespoons of water, stirring continuosly with a wooden spatula to eliminate lumps. Add the beaten yolks, beating and mixing them in. 4. Beat the egg whites stiff, then fold them carefully into the cream with a spatula and reserve. 5. Soak the buiscuits in the saucepan of hot milk, and line the bottom of a non sticking serving or oven mould; then cover with a layer of chocolate cream; repeat with alternate layers of buiscuits and chocolate, until the ingredients are used up. 6. Leave in refrigerator to thicken, then remove on to a serving dish or salver. 7. To make the chocolate coating melt the other tablet of choclate with 4 teaspoons of water, 3 tablespoons of butter and a dash of Cream Sherry. Pour this over the tart, spread it with a knife and decorate with walnuts, both shole and chopped. |