Dessert's

Baileys Rum and Walnut Tart

• 1/2lb or 200g sweet shortcrust pastry
• 2tbsp or 30ml apricto jam

Filling

• 6oz or 175g walnuts, chopped
• 2tbsp or 30ml rum
• 2tbsp or 30ml Baileys
• 2tbsp or 30ml double cream
• 1tsp or 5 ml vanilla
• 3 eggs, separated
• 6oz or 175g sugar

Topping

• 2 eggs, separated
• 3oz or 75g sugar
• 2tbsp or 30ml brandy
• 2tbsp or 30ml Baileys
• 1 envelope unflavoured gelatine
• 15fl oz or 450ml whipping cream
• 2oz or 50g walnut halves

Roll out the pastry and use to line an 8 inch or
20 cm dish or sandwich pan. Spread the jam over
the base.
Combine the walnuts, rum, Baileys, cream and
vanilla in a food processor or liquidiser until
smooth. Whisk the egg yolks and sugar together
until very thick and nearly white. Fold into the
walnut mixture.
Whisk the egg whites until they are stiff but not
dry. Gently fold one spoonfull into the walnut
mixture to loosen it then gradually add the
remainder. Turn into the pastry case. Preheat the
oven to 190C/375F/gas mark 5 and bake the tart for
30 minutes or until firm to the touch. Remove from
the oven and leave to cool.
While the tarts are cooling, prepare the topping.
Whisking the egg yolks with sugar until very thick
and nearly white. Warm the brandy sprinkle the
gelatine over it and stir until it has dissolved.
Fold into the egg yolks. Whisk the cream until it
is just thick enough to hold its shape. Fold into
the egg yolks adding the Baileys too. Whisk the
egg whites until they are stiff but not dry.
Gently fold one spoonful into the egg yolk mixture
to loosen it and then gradually add the remainder.
Tie a paper collar, approximately 4 inches or 10
cm high around the outside of the cooled tart.
Carefully pour on the topping. Chill overnight
before serving. When the topping is just
beginning to set, decorage with walnut halves.

Irish Lemon Sponge Pudding

• 1/2 stick unsalted butter, softened
• 3/4 cup sugar
• 3 eggs, separated
• 1/3 cup lemon juice
• 1/3 cup flour
• 1 Tbsp. grated lemon rind
• 1/4 tsp. salt
• 1 1/2 cups milk
• pinch cream of tarter
• sifted confectioners' sugar (optional)

Using an electric mixer, cream butter together
with sugar in a large bowl. Beat in the egg
yolks, one at a time, the lemon juice, and the
flour, the lemon rind, and the salt. Combine
mixture well.
Add milk in a stream, beating, and combine well.
Beat the egg whites with a pinch of cream of
tarter until they hold stiff peaks. Stir one
forth of the whites into the lemon mixture. Fold
in remainder of whites gently, and transfer the
mixture to a buttered 1 1/2-quart glass souffle
dish. Set the dish in a deep pan, adding enough
boiling water to pan to reach halfway up the
sides of the souffle dish. Bake dessert in a
preheated 350 degree F. oven for 50 minutes, or
until it is puffed and the top golden.
Sift confectioners' sugar over top and serve
dessert warm or chilled. (The sponge will
separate, forming a custard sauce on the
bottom.)
Spoon the top onto dessert plates, and spoon
sauce over each serving.