I/2 cup cold butter, unsalted and cut up
3/4 cup all purpose flour
1/2 cup confectioner's sugar
4 level tablespoons cocoa powder
1/2 teaspoon almond extract
Preheat oven to 350° F. In bowl of food processor, put all ingredients. Pulse/process until dough begins to pull away from sides. Turn the dough into the two-piece tart pan and press until uniform. Dock with a fork to prevent bubbling. Bake fifteen minutes until set. Cool.
For the filling:
1/2 cup heavy whipping cream
4 Tbsp. unsalted butter, cut up
1 1/2 cups semi-sweet chocolate chips
1/2 cup sugar
1/2 cup hot coffee (I use instant)
1 tsp. vanilla extract
1/2 tsp. almond extract
In a small bowl, beat the eggs, vanilla and almond extracts with a fork until well blended and set aside. In a saucepan, heat the cream and butter until just starting to bubble. Pour the hot butter/cream mixture over the chocolate chips and allow to sit for about a minute. Stir until the chips melt, then mix in the sugar and the hot coffee. Whisk a little of the chocolate mixture into the eggs, then pour the egg mixture into the bowl with the rest of the chocolate and whisk until smooth. Strain if you notice any lumps! Pour the chocolate mixture into the cooled tart shell and place tart pan on a cookie sheet. Bake at 350° for 20 minutes. Chill for about three hours. Top with chocolate shavings and chocolate whipped cream.