- 1 1/4 cups chocolate-wafer crumbs (about 25 wafers)
- 1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1 1/2 cups sliced blanched almonds, toasted lightly and cooled
- 3 1/2 tablespoons Amaretto
- 2 pints coffee ice cream, softened
- 4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)
- 1/4 cup sliced blanched almonds, toasted lightly and cooled
- 1 ounce fine-quality bittersweet chocolate, chopped fine or grated
- In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
- In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
- Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.