Ingredients

For the crust

1 1/4 cups chocolate-wafer crumbs (about 25 wafers)

　　1 cup sliced blanched almonds, toasted lightly, cooled, and ground fine

　　1/2 stick (1/4 cup) unsalted butter, melted

　　

For the filling

1 1/2 cups sliced blanched almonds, toasted lightly and cooled

　　3 1/2 tablespoons Amaretto

　　2 pints coffee ice cream, softened

　　4 ounces fine-quality bittersweet chocolate, chopped fine (about 1 cup)

　　1/4 cup sliced blanched almonds, toasted lightly and cooled

　　1 ounce fine-quality bittersweet chocolate, chopped fine or grated

　　

Make the crust:

Step 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.

　　

Make the filling:

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

　　

Step 3

Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.