INGREDIENTS

INSTRUCTIONS

For Sauce:  Combine 6 tablespoons butter and 1/4 cup corn syrup in
heavy small  saucepan. Stir over low heat until well blended. Add
semisweet  chocolate, 1/4 cup water and instant espresso powder and
stir until  chocolate melts, espresso dissolves and sauce is smooth.
Transfer  sauce to small heatproof pitcher.  For Crust:  Preheat oven
to 350F. Spray 9-inch-diameter tart pan with removable  bottom with
nonstick spray. Mix cookie crumbs, butter and espresso in  medium bowl.
Press crumb mixture firmly onto bottom and up sides of  prepared tart
pan. Bake until crust looks dry and feels firm to  touch, about 20
minutes. cool crust completely.  Meanwhile, using ice cream scoop,
scoop chocolate ice cream into  balls and arrange in single layer on
baking sheet; freeze until firm.  Using clean scoop, scoop coffee ice
cream into balls and arrange in  single layer on another baking sheet;
freeze until firm.  In cooled crust, alternate chocolate and coffee ice
cream balls in  single tightly packed layer. Form second layer, then
third layer of  ice cream balls, mounding in center. Drizzle 1/2 cup
mocha sauce  over. Freeze tart until ice cream and sauce topping are
firm, about 2  hours. (Can be prepared 1 day ahead. Cover tart and keep
frozen.  Cover sauce and let stand at room temperature.)  Gently press
up pan bottom to loosen crust; remove pan sides.  Transfer ice cream
tart to platter. Let stand 15 minutes to soften  slightly. Press
cookies upright into ice cream, if desired. Cut tart  into wedges.
Serve, passing remaining sauce separately.  Serves 8 to 10.  Bon
Appetit July 1995  Converted by MC_Buster.  Per serving: 5493 Calories
(kcal); 342g Total Fat; (53% calories from  fat); 59g Protein; 610g
Carbohydrate; 796mg Cholesterol; 2159mg  Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0  Fruit; 68 1/2 Fat; 40 1/2
Other Carbohydrates  Converted by MM_Buster v2.0n.

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