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Toasted Almond Mocha Ice Cream Tart

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La Belle Cuisine

Toasted Almond Mocha
Ice Cream Tart
Gourmet Archives

Crust:
1 1/4 cups chocolate wafer
crumbs (25 wafers)
1 cup sliced blanched
almonds, toasted
1/4 cup unsalted butter,
melted, cooled

Filling:
1 1/2 cups sliced blanched almonds,
toasted lightly, cooled
3 1/2 tablespoons Amaretto
2 pints coffee ice cream, softened
4 ounces fine-quality bittersweet
chocolate,chopped fine (1 cup)
1/4 cup sliced blanched almonds,
toasted, cooled
1 ounce fine-quality bittersweet
chocolate, grated

 For crust: In a bowl stir together with a fork the wafer crumbs, almonds
and butter until mixture is combined well.  Pat mixture on bottom and
side of an oiled 10-inch fluted tart pan with removable rim and freeze
the crust 30 minutes or until firm.
For filling: In food processor blend almonds, scraping them down side occasionally for 5 minutes or until they form nut butter. With motor
running add Amaretto. Add ice cream and chocolate and pulse motor
6 to 8 times, or until filling is smooth and combined well. Transfer
the filling to the crust and spread it evenly. Garnish the top of the
tart with almonds and chocolate. Freeze the tart, uncovered, for 1
hour. Cover with plastic wrap and freeze tart overnight.
 

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