“I don't remember where I found this recipe. My grandmother, who is a chocoholic, loved it! The chocolate wafer cookies may or may not be difficult to find. If you can't find them, oreos with the filling removed may be used.”
READY IN:
55mins
SERVES:
10
YIELD:
1 10 inch tart
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
  3. Stir in 1/3 cup melted butter.
  4. Press into a 10 inch tart pan and bake at 350 for 10 minutes.
  5. Cool completely on a wire rack.
  6. Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
  7. Stir constantly until smooth.
  8. Beat egg yolks until thick and pale.
  9. Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
  10. Remove from heat. (Mixture will be thick).
  11. Spread 2/3 chocolate mixture into crust.
  12. Cool remaining chocolate mixture 30 minutes.
  13. Beat whipping cream at high speed with an electric mixer until soft peaks form.
  14. Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
  15. Spread over chocolate layer on tart.
  16. Cover and chill 2 hours or until firm.

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