1 cup flour
1-1/2 tablespoons sugar
6 tablespoons butter
2 egg yolks
1 cup heavy cream
1 cup sugar
1/4 teaspoon salt
1 cup sliced almonds
1/4 teaspoon almond extract or 1 tablespoon dark rum
1 56-ounce carton VELVET Homemade Vanilla Ice Cream
Preheat oven to 325 degrees. Combine flour, sugar and butter in food processor until a coarse-like consistency. Add yolks and process until well combined. Press into a 9-inch tart pan with removable bottom. Bake 10 minutes. Reset oven temperature to 375 degrees.
Combine heavy cream, sugar and salt. Bring to boil over medium-high heat, stirring frequently. Simmer over medium-low heat for 5 minutes, stirring frequently. Add almonds and almond extract or rum. Pour into crust and bake for 25-30 minutes, or until lightly browned on top of tart. Allow tart to cool for one hour before serving. Slice into wedge-shaped pieces and serve with ice cream. Makes 8 servings.