1. Preheat the oven to 350 degrees F.
Butter the tart pan and set aside.
Make the crust:
2. Combine the nuts, flour, brown sugar, nutmeg, and butter in a
food processor and pulse until the nuts are finely ground and the
butter is incorporated. Press the crust over the bottom and up the
sides of the tart pan. Bake for 15 minutes, then set aside on a
rack to cool.
Make the filling:
3. In the top of a double boiler set over barely simmering water,
whisk together the egg yolks. Whisk in the cream and cook, stirring,
until thickened, 8 to 10 minutes. Stir in the chopped chocolate
and vanilla, and whisk until the chocolate is melted and the mixture
4. Pour 2/3 of the warm chocolate filling into the prebaked crust,
then refrigerate the pie for 1 hour.
5. While the remaining chocolate filling is still warm, add the
dissolved coffee mixture and whisk until smooth. Cover with plastic
wrap and let cool on a wire rack for 30 minutes.
6. Fold the whipped cream into the cooled cappuccino mixture until
no white streaks remain. Spoon the filling over the chilled chocolate
filling in the pie shell, spreading it evenly, and refrigerate the
pie again for 4 hours.
Make the garnish:
7. In a ceramic or glass bowl covered with plastic wrap, heat 1/3
cup of the heavy cream with the white chocolate on High in a microwave
oven for 30-second intervals, stirring after each interval, until
8. Put the remaining 2/3 cup of cream and the powdered sugar in
a chilled bowl and beat using the electric mixer until stiff peaks
Assemble the pie:
9. Garnish the top of the pie with dollops of the whipped cream,
then drizzle the white chocolate cream decoratively over the cream
Tip: Using a Squeeze Bottle with Chocolate Cream to Garnish
Using a squeeze bottle is the easiest way to create a design with
a melted chocolate garnish. Simply put warm chocolate cream in the
bottle and squeeze gently over the surface of the dessert. If you
have any leftover cream, store the bottle in the refrigerator. To
reuse, simply heat the bottle in hot water until the cream pours
again. Make everyday desserts special by drizzling chocolate cream
prettily over a piece of bundt or pound cake or, easier still, a
scoop or two of frozen yogurt.