Chocolate Brandy Tart - cooking recipe

Ingredients

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

Preparation

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.