Grease a shallow loose-based 25cm tart
tin. Roll out the pastry and use to line the tin. Trim the edge, prick
the base with a fork and chill for 30 minutes.
Grind the amoretti biscuits in a
blender or food processor. Tip into a mixing bowl, Set eight whole
almonds aside and place the rest in the food processor or blender with
the hazelnuts and sugar. Grind to a medium texture. Add the nuts to the
amoretti, and mix well.
Preheat oven to 190oC/375oF/Gas
5. In the top of double boiler, melt the chocolate with the milk and
butter. Stir until smooth.
Pour the chocolate mixture into the
dry ingredients, and mix well. Add the liqueur or brand and cream.
Spread the filling evenly in the
pastry case. Bake for 35 minutes, or until the crust is golden brown and
the filling has puffed dup and is beginning to darken. Allow to cool to
room temperature. Split the reserved almonds in half and use to decorate