• Preheat oven to 170°C (340°F). Lightly grease a 36cm x 12cm (14 x 5 inch) loose-bottomed tart pan.

For the base:

• Process the amaretti biscuits in a food processor until reduced to crumbs.
• Add the melted butter and process until the mixture just starts to clump. Test some mixture between your fingers – it should hold together, but not be wet. Press the mixture into the base and sides of the pan.
• Bake for 5 minutes or until golden. Cool.

For the filling:

• Combine the milk and marshmallows in a pan over a low heat and stir until the marshmallows have melted.
• Add the coffee and liqueur and stir until smooth and combined. Cool completely.
• Whisk the cream until firm (but not stiff) peaks form and fold into the marshmallow mixture.
• Pour into the tart shell and chill for 2 hours or until set.

For the garnish:

• In a dry frypan (skillet), toast the flaked almonds gently over a low heat until crisp. Let them cool, then scatter the toasted almonds over top of the tart.
• Over a double boiler, gently melt chocolate. Once melted, let it cool for a few minutes, then pour into a piping bag with a very small round tip (I simply used a small snaplock bag and snipped off a tiny bit of the corner), and pipe backwards and forwards over the tart.

To serve:

• Serve with softly whipped cream.