Chocolate Brandy Tart

• cups graham cracker crumbs↗1 1⁄2
• tablespoons butter, melted↗5
• tablespoons sugar↗2
• cup cold water1⁄2
• tablespoon agar or 1 tablespoon kosher gelatin↗1
• cup sugar↗1⁄2
• egg whites↗3
• egg yolks↗3
• tablespoons brandy↗4
• tablespoons Creme de Cacao↗4
• teaspoon salt↗1⁄4
• cups whipping cream↗1 1⁄4
• cup chocolate curls↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Mix the graham cracker crumbs with 2 tbsp sugar and butter in a bowl.

3. 3

   Press the crumb mixtures evenly into a 9 inch tart pan, covering bottom and sides. Bake 10 minutes. Cool.

4. 4

   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.

5. 5

   Remove from the heat and stir in the brandy.

6. 6

   Set the pan in ice water and stir until it cools and thickens. It should not set completely.

7. 7

   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.

8. 8

   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.