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      Title: Chocolate, Almond & Raspberry Tart
 Categories: Pies, Pastry, Nuts, Chocolate, Fruits
      Yield: 8 Servings
 
  1 1/4 c  Chocolate wafer cookies;
           - fine ground
      5 tb Unsalted butter; melted

MMMMM---------------------FILLING & TOPPING--------------------------
      6 oz Almond paste;
           - in 1/4" crumbles
      6 oz Bittersweet chocolate;
           - less than 61% cacao,
           - chopped
    1/2 c  Heavy whipping cream
  1 1/2 pt Fresh raspberries
      2 tb Seedless raspberry jam
      2 ts Kirsch
           Sliced almonds; toasted
 
  Crust:

  Set oven @ 350°F/175°C.
  
  Combine cookie crumbs and 5 tb butter in medium bowl. Stir until
  crumbs are evenly coated and beginning to stick together. Press
  crumb mixture in a thin even layer onto bottom and up sides of 9"
  diameter tart pan with removable bottom.
  
  Bake crust until set and beginning to crisp, pressing with back of
  fork if crust puffs, about 15 minutes. Cool crust completely on
  rack.
  
  Filling & Topping:

  Sprinkle almond paste over crust. Gently press to even layer. Place
  chocolate in medium bowl. Bring cream to simmer in small saucepan.
  Pour cream over chocolate. Let stand 1 minute, then whisk until
  melted and smooth. Pour ganache evenly over almond layer. Chill
  tart until chocolate is cold and set, at least 4 hours and up to
  1 day.
  
  Arrange raspberries, pointed side up, over top of tart. Stir jam
  and kirsch in small pan over low heat until blended and heated
  through. Brush glaze over berries. Sprinkle almonds around edge of
  tart.
  
  Do Ahead: Can be made 6 hours ahead. Chill uncovered.
  
  Using small sharp knife, loosen crust from pan sides. Push up pan
  bottom, releasing tart. Cut into wedges; serve cold.
  
  Recipe by Dede Wilson
  
  Recipe FROM: Bon Appétit, Dec 2010
  
  Formatted by: Dave Drum, Dec 28, 2010
  
  Uncle Dirty Dave's Archives
 
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