Coffee Tart - cooking recipe

Ingredients

1/2 cup slivered almonds, toasted
20 chocolate wafer cookies
1 cup sugar, divided
1/3 cup butter, melted
1/2 cup butter
2 tablespoons instant coffee granules
12 ounces bittersweet chocolate, coarsely chopped
6 egg yolks
2 cups whipping cream

Preparation

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