INGREDIENTS

INSTRUCTIONS

For Crust:  Preheat oven to 350F. Line 9-inch-diameter tart pan with
removable  bottom with foil, carefully pressing up sides and into
grooves. Brush  foil with vegetable oil. Finely grind first 4
ingredients in  processor. Add egg white and vanilla and blend until
mixture almost  forms balls. Press onto bottom (not up sides) of
prepared pan, using  wet finger-tips as aid. Bake until crust looks dry
and feels firm,  about 14 minutes. Cool.  For Dark Chocolate Filling:
Bring first 4 ingredients to simmer in heavy medium saucepan, stirring
ocassionally. Add chocolate and whisk until smooth. Set aside.  For
White Chocolate Filling:  Bring first 3 ingredients to simmer in heavy
large saucepan. Reduce  heat to low. Add white chocolate and whisk
until smooth. Remove from  heat and whisk in sour cream. Pour 1/2 cup
of mixture into small  bowl; add butter to mixture in small bowl and
whisk until smooth. Set  aside for garnish.  Drop dark chocolate
filling and remaining white chocolate filling  alternately by 1/4
cupfuls onto crust. Swirl fillings together using  tip of knife. Freeze
until firm, about 1 hour.  Freeze reserved 1/2 cup white chocolate
filling until firm enough to  pipe, stirring occasionally, about 5
minutes. Lift tart from pan  using foil sides as aid. Peel down foil
sides. Turn tart on side and  carefully peel foil off bottom of tart.
Place tart on platter. Spoon  reserved white chocolate filling into
pastry bag fitted with medium  star tip. Pipe white chocolate mixture
around edge of tart. Garnish  with almonds. (Can be prepared 1 week
ahead; refrigerate. Cover when  firm and keep refrigerated.) Let stand
at room temperature 30 minutes  before serving.  Serves 16.  Bon
Appetit December 1991  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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