FOR THE CRUST
1 1/4 c Chocolate-wafer crumbs;
-(about 25 wafers)
1 c Sliced blanched almonds;
-toasted lightly,
; cooled, and ground
; fine
1/2 Stick unsalted butter;
-melted (1/4 cup)
FOR THE FILLING
1 1/2 c Sliced blanched almonds;
-toasted lightly and
; cooled
3 1/2 tb Amaretto
2 pt Coffee ice cream; softened
4 oz Fine-quality bittersweet
-chocolate; chopped fine
-(about
; 1 cup)
1/4 c Sliced blanched almonds;
-toasted lightly and
; cooled
1 oz Fine-quality bittersweet
-chocolate; chopped fine or
; grated
Make the crust: In a bowl stir together with a fork the wafer crumbs, the
almonds, and the butter until the mixture is combined well, pat the mixture
onto the bottom and side of an oiled 10-inch fluted tart pan with a
removable rim, and freeze the crust for 30 minutes, or until it is firm.
Make the filling: In a food processor blend the almonds, scraping down the
sides occasionally, for 5 minutes, or until they form a nut butter, and
with the motor running add the Amaretto. Add the ice cream and the
chocolate and pulse the motor 6 to 8 times, or until the filling is smooth
and combine well.
Transfer the filling to the crust, spreading it evenly. Garnish the top of
the tart with the almonds and the chocolate and freeze the tart, uncovered,
for 1 hour. Cover the tart with plastic wrap and freeze it overnight.
Yields
1 servings
