1/2 c Slivered almonds, toasted
20 Chocolate wafer cookies
1 c Sugar, divided
1/3 c Butter or margarine, melted
1/2 c Butter or margarine
2 tb Instant coffee granules
3 4 oz. bittersweet chocolate
-bars, coarsely chopped
6 Egg yolks
2 c Whipping cream
GARNISHES
Chocolate-covered coffee
-beans, whipped cream
Process almonds, cookies, and 1/4 cup sugar in a food processor until
ground; stir in 1/3 cup melted butter. Press into a 10 inch tart pan.
Bake at 350?F for 10 minutes. Cool completely on a wire rack.
Cook remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and
chocolate in a heavy saucepan over low heat, stirring mixture
constantly until smooth.
Beat egg yolks until thick and pale. Gradually stir about one-fourth
hot chocolate mixture into yolks; add to remaining hot mixture,
stirring constantly, 1 to 2 minutes or until mixture reaches 160?.
Remove from heat (Mixture will be very thick).
Spread two-thirds chocolate mixture into crust.
Cool remaining chocolate mixture 30 minutes.
Beat whipping cream at high speed with an electric mixer until soft
peaks form. Stir one-third of whipped cream into remaining chocolate
mixture until smooth. Fold in remaining whipped cream. Spread over
chocolate layer. Cover and chill 2 hours or until firm. Garnish, if
desired. Yield: 1 (10 inch) tart.
Yields
1 10″ tart
