Frozen Fruit Tart with Chocolate Glaze (Dried Fruit Tart à la Séville)

Name: Frozen Fruit Tart with Chocolate Glaze
Ingredients: 1/2 liter of whipped cream mixed with 2 tablespoons of cornstarch; 125 grams of blanched almonds; 125 grams of dried tamarinds; 125 grams of candied orange peel; 50 grams of crystallized orange; 1 tablespoon of cocoa powder; 1 cup of coffee liqueur; Cut the almonds into small pieces and set aside. Cut the tamarinds into small pieces and set aside. Cut the candied orange peel into stick-like shapes and set aside. Grate or finely chop the orange. Mix the tamarinds with the almonds, orange, and candied orange peel, then add the cocoa powder, coffee liqueur, and whipped cream that has been mixed with cornstarch. Mix gently and pour into a buttered mold and refrigerate until the cream sets. When removing from the refrigerator, cover with the following chocolate glaze:; 3 tablespoons of chocolate; 2 tablespoons of cornstarch; 1/2 cup of milk; 1 cup of coffee liqueur

1
1/2 liter of whipped cream mixed with 2 tablespoons of cornstarch
2
125 grams of blanched almonds
3
125 grams of dried tamarinds
4
125 grams of candied orange peel
5
50 grams of crystallized orange
6
1 tablespoon of cocoa powder
7
1 cup of coffee liqueur
8
Cut the almonds into small pieces and set aside. Cut the tamarinds into small pieces and set aside. Cut the candied orange peel into stick-like shapes and set aside. Grate or finely chop the orange. Mix the tamarinds with the almonds, orange, and candied orange peel, then add the cocoa powder, coffee liqueur, and whipped cream that has been mixed with cornstarch. Mix gently and pour into a buttered mold and refrigerate until the cream sets. When removing from the refrigerator, cover with the following chocolate glaze:
9
3 tablespoons of chocolate
10
2 tablespoons of cornstarch
11
1/2 cup of milk
12
1 cup of coffee liqueur

Ingredients

1
1/2 liter of whipped cream mixed with 2 tablespoons of cornstarch
2
125 grams of blanched almonds
3
125 grams of dried tamarinds
4
125 grams of candied orange peel
5
50 grams of crystallized orange
6
1 tablespoon of cocoa powder
7
1 cup of coffee liqueur
8
Cut the almonds into small pieces and set aside. Cut the tamarinds into small pieces and set aside. Cut the candied orange peel into stick-like shapes and set aside. Grate or finely chop the orange. Mix the tamarinds with the almonds, orange, and candied orange peel, then add the cocoa powder, coffee liqueur, and whipped cream that has been mixed with cornstarch. Mix gently and pour into a buttered mold and refrigerate until the cream sets. When removing from the refrigerator, cover with the following chocolate glaze:
9
3 tablespoons of chocolate
10
2 tablespoons of cornstarch
11
1/2 cup of milk
12
1 cup of coffee liqueur