| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Desserts | 1 | 10" tart | |
INGREDIENTS
| 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 |
| Chocolate-covered coffee beans, whipped cream |
INSTRUCTIONS
GARNISHES 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. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Southern Living Magazine March 1999 Posted to MM-Recipes Digest V4 #12 by cjhartlin@email.msn.com on Apr 27, 1999
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