Ingredients
1 cup chocolate wafer crumbs1/4 cup sugar1/4 cup butter, meltedWHITE CHOCOLATE LAYER:6 ounces white baking chocolate, finely chopped3 tablespoons heavy whipping cream1 tablespoon butter1 tablespoon Kahlua (coffee liqueur)1 teaspoon almond extractCHOCOLATE LAYER:2 cups semisweet chocolate chips, finely chopped1/2 cup heavy whipping cream1 tablespoon butter2 tablespoons Kahlua (coffee liqueur)1-1/2 teaspoons instant coffee granules1 teaspoon almond extractDECORATIONS:6 Pirouette cookies, cut crosswise in halfAdditional white baking chocolate, melted or white chocolate shavings
Preparation
In a small bowl, combine the cookie crumbs, sugar and butter; press onto the bottom of a greased 9-inch springform pan. Bake at 350° for 5-7 minutes or until set. Cool on a wire rack.
Place white baking chocolate in a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over white chocolate; whisk until smooth. Stir in Kahlua and almond extract; spoon into crust. Place in freezer while preparing chocolate layer.
Place chocolate chips a small bowl. In a small saucepan, bring cream and butter just to a boil. Pour over chocolate; whisk until smooth. Stir in the Kahlua, coffee granules and almond extract; spoon over white chocolate layer. Refrigerate for 2 hours or until set.
To serve, carefully run a knife around edge of pan to loosen; remove sides. Cut tart into 12 wedges; place on individual plates. Insert a halved Pirouette into the wide end of each slice. Decorate with white chocolate to resemble Christmas trees.
