Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1 tbsp. vegetable oil

  3. 1 cup toasted sliced almonds

  4. 1 cup sugar

  5. 1 tbsp. all purpose flour

  6. 1 tsp. instant coffee powder

  7. 1 large egg white

  8. 1 tbsp. egg white

  9. 2 tsp. vanilla extract

  10. Dark Chocolate Filling:

  11. 5 tbsp. heavy or whipping cream

  12. 2 tbsp. butter

  13. 1 tbsp. light corn syrup

  14. 168 g semisweet chocolate, chopped

  15. White Chocolate Filling:

  16. 4 1/2 tbsp. heavy or whipping cream

  17. 1 1/2 tbsp. light corn syrup

  18. 1 tbsp. instant coffee powder

  19. 336 g chopped white chocolate

  20. 1 1/2 tbsp. sour cream

Instructions Jump to Ingredients ↑

  1. For Crust:

  2. Preheat oven to 350 degrees. Line a 9 inch tart pan with removable bottom with foil. Brush foil with oil. Combine almonds, sugar, flour and coffee powder in a food processor. Process until finely ground. Add egg white and vanilla and blend until dough almost forms a ball. Press into bottom of prepared pan with wet fingertips. Bake about 14 minutes until crust is dry and firmed. Cool.

  3. For Dark Chocolate Filling:

  4. Combine cream. butter, corn syrup and coffee powder in a medium saucepan. Bring to a simmer, stirring occasionally. Add chocolate and whisk until smooth.

  5. For White Chocolate Filling:

  6. Combine cream, corn syrup and coffee powder in a large saucepan. Heat to a simmer. Add chocolate and stir until smooth. Whisk in sour cream.

  7. Drop chocolate filling alternately with white chocolate filling by the 1/4 cupful onto cooled crust. Swirl together with the tip of a knife. Freeze 1 hour. Remove tart from pan. Invert and peel off foil. Let stand 30 minutes at room temperature. Cut into wedges and serve with whipped cream if desired.


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