Ingredients
Dough
100 g butter
4 eggs
125g sugar
6T freshly brewed coffee
125ml milk
200g corn flour
2t baking powder

Filling
125ml milk
3T instant pudding mix (chocolate flavour)
2T icing sugar
Vanilla sugar
50g butter
1 egg yolk
3T chopped nuts

Icing
200g icing sugar
2T cocoa
1T butter

Method
Whisk butter until fluffy.
Separate eggs.
Stir egg yolks, sugar, coff and milk.
Mix flour, corn flour and baking powder, strain it and add it to the mixture.
Beat the egg whites until stiff and fold it into the dough.
Fill dough in a greased baking pan and bake it in a pre-heated oven at 200C for about 35 minutes.
When it is cool, cut it across.

Filling
Whisk instant pudding mix with a little bit of cold water until it even and stir it in heated milk.
Bring in to a short boil and let it cool.
Stir every once a while to avoid a formation of milk skin.
Whisk butter until fluffly; add icing sugar, egg yolk and vanilla sugar and mix it well.
Stir cooled off pudding and nuts in it.
Fill the tart.

Icing
Mix icing sugar, 2T hot water, cocoa and soft butter and brush the surface and sides of the tart.