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Chocolate truffle tart

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

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.
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