Line the bottom of a 20 x 23 cm loaf tin with wax paper
Mix the milk and coffee liqueur, and dip the finger biscuits into the mixture
Line the bottom of the loaf tin with a row of the biscuits
Cream the butter and icing sugar together until light and fluffy
Sift in the cocoa powder, add the egg yolks and beat well
Add the brandy to the cream and whip until stiff
Fold into the butter mixture
Dissolve the coffee powder in the water and sprinkle the gelatine on top
Leave until spongy and melt over boiling water or in the microwave until just melted, taking care not to let it boil
Stir into the butter mixture
Combine the chopped nuts and toffees and set aside
Spread about a third of the cream mixture over the biscuit layer and sprinkle with a third of the nut mixture
Repeat the layers twice, ending with a layer of biscuits
Cover and chill overnight
Carefully loosen the edges with a spatula and turn out onto a serving platter
Remove the wax paper and decorate the tart with chocolate curls
Makes a medium-sized tart