Coffee Tart

I don't remember where I found this recipe. My grandmother, who is a chocoholic, loved it! The chocolate wafer cookies may or may not be difficult to find. If you can't find them, oreos with the filling removed may be used.

• Ready In: 55 mins
• Serves: 10
• Yields: 1 10 inch tart

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

Directions

1. Preheat oven to 350 degrees.
2. Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
3. Stir in 1/3 cup melted butter.
4. Press into a 10 inch tart pan and bake at 350 for 10 minutes.
5. Cool completely on a wire rack.
6. Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
7. Stir constantly until smooth.
8. Beat egg yolks until thick and pale.
9. 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.
10. Remove from heat. (Mixture will be thick).
11. Spread 2/3 chocolate mixture into crust.
12. Cool remaining chocolate mixture 30 minutes.
13. Beat whipping cream at high speed with an electric mixer until soft peaks form.
14. Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
15. Spread over chocolate layer on tart.
16. Cover and chill 2 hours or until firm.