1/2 cup slivered almonds, toasted
20 chocolate wafer cookies
1 cup sugar, divided
1/3 cup butter or margarine, melted
1/2 cup butter or margarine
2 tablespoons instant coffee granules
3 (4-ounce) bittersweet chocolate bars, coarsely
6 egg yolks
2 cups whipping cream
Garnishes: chocolate-covered coffee beans, whipped
Crust: 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 degrees for 10 minutes. Cool completely
on a wire rack.
Filling: 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. Cook
over medium heat, stirring constantly, 1-2 minutes or until mixture
reaches 160 degrees. 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: one tart.
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