Instructions: For Crust:
Preheat oven to 350F. Line 9-inch-diameter tart pan with removable bottom

with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake

until crust looks dry and feels firm, about 14 minutes. Cool.

For Dark Chocolate Filling:
Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.

For White Chocolate Filling:
Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.

Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.

Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe,

stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel

foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white

chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.

Serves 16.

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