100 g butter
6T freshly brewed coffee
200g corn flour
2t baking powder
3T instant pudding mix (chocolate flavour)
2T icing sugar
1 egg yolk
3T chopped nuts
200g icing sugar
Whisk butter until fluffy.
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.
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.
Mix icing sugar, 2T hot water, cocoa and soft butter and brush the surface and sides of the tart.