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1
Preheat oven to 350.
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2
If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
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3
Chop nuts and place in single layer on baking sheet.
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4
Toast about 5 minutes, or until golden brown. Set aside.
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5
Combine sugar, gelatin, cornstarch and salt in blender or food processor.
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6
Add cream cheese and sour cream.
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7
Whirl, gradually adding milk, and continue blending or processing until smooth.
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8
Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
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9
Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
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10
Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
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11
Remove top of double boiler and set aside to cool slightly.
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12
Whip egg whites until stiff peaks form.
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13
Stir rum into filling mixture and fold in egg whites.
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14
Chill until thickened but not firm.
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15
Whip cream until stiff and fold into filing along with half of the toasted nuts.
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16
Pour into prepared crust and chill at least 2 hours.
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17
Sprint top with remaining nuts just before serving.
