| 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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