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2 cups whole blanched almonds
3/4 cup flour
1/4 cup sugar
1/2 teaspoon grated nutmeg
4 tablespoons cold unsalted butter, cut into pieces
1 large egg
1/4 teaspoon almond extract
1/4 pound semisweet chocolate, chopped fine
1 quart coffee ice cream
1 tablespoon Amaretto
Directions:
Heat the oven to 350°F. Butter a 10 or 11 inch tart pan. Toast the almonds in the oven until golden brown, about 8 minutes. Let cool.
In a food processor, chop 1 cup of the toasted almonds with the flour, sugar, and grated nutmeg until fine. Add the butter and pulse until the butter is well distributed, about five times. Add the egg and the almond extract and process until the dough begins to come together, about 10 seconds. Remove the dough and wipe out the bowl. Press the dough into the prepared tart pan to evenly cover the bottom and sides. Freeze until firm, about 20 minutes. Press a double thickness of aluminum foil against the dough.
Increase the oven temperature to 400°F. Bake the shell in the middle of the oven for 20 minutes. Remove the foil. Bake until golden brown, about 5 minutes longer. Sprinkle half of the chocolate over the bottom of the shell and, as it melts, spread it with a pastry brush. Let the shell cool to room temperature.
Put the ice cream into a large bowl and let soften slightly. Meanwhile, in a food processor, grind the remaining 1 cup toasted almonds to a paste, about 2 minutes. Using a hand held electric mixer or a whisk, beat the almond paste and the Amaretto into the ice cream. Continue beating until thoroughly combined, about 1 minute. Put the ice cream mixture in the tart shell, smooth the top, and freeze for at least 30 minutes.
Melt the remaining chocolate in a double boiler. Using a paper cone, pipe it onto the tart in a decorative pattern. Or, drizzle it on the tart with a fork. Cover the tart with plastic wrap. Freeze until firm, at least 3 hours. About 20 minutes before serving, put in the refrigerator to soften slightly.
Makes one 10 or 11 inch tart.
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