“Semifreddo” means “half-frozen,” which refers to this dessert’s smooth, rich texture. It’s a little like ice cream, but fluffier and lighter, and it doesn’t melt as quickly. Here, semifreddo flavored with strawberry compote is frozen inside a chocolate cookie and almond crust made with Santé Chocolate Almonds. The effect is something like a chocolate-dipped strawberry, but with the texture of whipped cream.

Prep Time: 35 minutes (plus at least 2 hours freezing time)
Cook Time: 25 minutes

Servings/Yield: 8

Ingredients:

For the Crust:

• 1 cup Santé Chocolate Almonds
• 1 cup chocolate wafer cookie crumbs
• ⅓ cup sugar
• 6 tablespoons unsalted butter, melted

For Filling:

• ½ pound strawberries, hulled and sliced
• ¾ cup sugar, divided
• ½ cup heavy cream 1 teaspoon vanilla
• ½ teaspoon rose water 2 large eggs
• ¼ teaspoon fine sea salt

For Garnish:

• 4 strawberries, halved lengthwise
• ½ cup Santé Chocolate Almonds, coarsely chopped

Directions:

1. Preheat oven to 350℉. Lightly spray a 9” tart pan with a removable bottom with cooking spray.
   
   
2. In a food processor pulse almonds until very finely ground. Add cookie crumbs, sugar, and butter and pulse to combine. Press mixture evenly and firmly into tart pan.
   
   
3. Bake crust until set, about 15 minutes. If crust puffs up during baking, use the back of a measuring cup to tamp it back down. Let cool completely on a rack.
   
   
4. In a medium saucepan combine strawberries and ½ cup sugar. Cook, stirring, over medium heat until berries are very juicy and the mixture is thickened, about 10 minutes. Transfer to a bowl and let cool completely, then refrigerate until cold.
   
   
5. In a large bowl or a stand mixer fitted with the whisk, beat cream, vanilla, and rose water until stiffly whipped but not grainy. Transfer to another bowl and set aside.
   
   
6. Wash large bowl or stand mixer bowl and add eggs, remaining ¼ cup sugar, and salt. Whisk to combine. Prepare a water bath by adding 1” water to a large saucepan. Place over medium heat until water is steaming but not boiling. Place bowl or stand mixer bowl over saucepan and stir constantly with a silicone spatula until mixture reaches 165℉. Do not allow water to boil.
   
   
7. Take egg mixture off water bath and either with a hand mixer or stand mixer fitted with the whisk, beat eggs on medium-high speed until very light and fluffy and the bowl is cool to the touch.
   
   
8. Fold half the whipped cream into the egg mixture, then fold in remaining whipped cream. Fold in strawberry mixture.
   
   
9. Pour semifreddo into prepared crust, smooth the top, and freeze until set, 2-4 hours.
   
   
10. Before serving, let tart sit at room temperature for 10 minutes, then decorate with strawberries and almonds and serve immediately.