Toasted Almond Mocha Ice-Cream Tart

1. 1

   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.

2. 2

   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.

3. 3

   Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.

4. 4

   Transfer the filling to the crust, spreading it evenly.

5. 5

   Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour.

6. 6

   Cover the tart with plastic wrap and freeze it overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.