“This is an older recipe from Bon Appetite Magazine December 1985 issue.”
24hrs 25mins
10 inch tart pan

Ingredients Nutrition


  1. To make crust:.
  2. Preheat oven to 350°F Combine cookies almonds, sugar flour and salt in a processor, and while running pour in the melted butter just until all combined. This of course can also be done in a large bowl with a fork.
  3. Press into a 10-inch tart pan with removable bottom.
  4. Bake 15 minutes.
  5. Cool crust completely.
  6. To prepare filling:.
  7. Melt the chocolate in a large bowl over gently simmering water and stir until smooth. Remove from heat Beat in egg yolks, the mixture may bind at this point. Use a electric mixer to beat and unbind adding in the amaretto, and vanilla it will smooth out.
  8. Beat egg whites with clean beaters adding a tablespoon white sugar until stiff peaks form. Gently fold in the whites into chocolate batter.
  9. Beat now whipping cream with the final 1 tablespoon white sugar and beat until stiff.
  10. Fold 1 and 1/2 cups whipped cream into the chocolate batter.
  11. Spoon filling into the cooled pie crust, cover and refrigerate until serving at least 6 hours. This can be prepared one day ahead.
  12. Upon serving take the remaining whipped cream and pipe over top if desired.
  13. Serve with fresh strawberries as a garnish.

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