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Crust: 1/2 cup slivered almonds, toasted 20 chocolate wafer cookies 1 cup sugar, divided 1/3 cup butter or margarine, melted Filling: 1/2 cup butter or margarine 2 tablespoons instant coffee granules 3 (4-ounce) bittersweet chocolate bars, coarsely chopped 6 egg yolks 2 cups whipping cream Garnishes: chocolate-covered coffee beans, whipped cream 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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |