Instructions: Process almonds, cookies, and 1/4 cup sugar in a food processor until ground; stir in 1/3 cup melted butter. Press into a 10 inch tart pan.

Bake at 350 F for 10 minutes. Cool completely on a wire rack.

Cook remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat, stirring mixture constantly until smooth.

Beat egg yolks until thick and pale. Gradually stir about one-fourth hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly, 1 to 2 minutes or until mixture reaches 160 . Remove from heat (Mixture will be very thick).

Spread two-thirds chocolate mixture into crust.

Cool remaining chocolate mixture 30 minutes.

Beat whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third of whipped cream into remaining chocolate mixture until smooth. Fold in remaining whipped cream. Spread over chocolate layer. Cover and chill 2 hours or until firm. Garnish, if desired.

Yield: 1 (10 inch) tart.

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