CHOCOLATE, ALMOND, AND RASPBERRY TART

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Chocolate, Almond, and Raspberry Tart image

Provided by Dede Wilson

Categories     Chocolate     Dessert     Bake     Christmas     High Fiber     Raspberry     Almond     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Crust:
1 1/4 cups finely ground chocolate wafer cookies (about 25)
5 tablespoons unsalted butter, melted
Filling and topping:
6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
1/2 cup heavy whipping cream
3 half-pint baskets fresh raspberries
2 tablespoons seedless raspberry jam
2 teaspoons kirsch (clear cherry brandy)
Sliced almonds, toasted
Ingredient info: Almond paste is available in the baking aisle of most supermarkets and at specialty foods stores.
Special Equipment
1 9-inch-diameter tart pan with removable bottom

Steps:

  • For crust:
  • Preheat oven to 350°F. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-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.
  • For filling and 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.

Arshad ShayaaN
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This tart was a bit too sweet for my taste, but it was still very good. I think I would use less sugar next time. The crust was excellent and the filling was very smooth and creamy.


Chasity Smith Albert
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I made this tart for my husband's birthday and he loved it! He said it was the best chocolate tart he had ever eaten. The crust was perfect and the filling was so smooth and creamy. I would definitely make this tart again.


Cece Bryant
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This tart was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The crust was crispy and the filling was smooth and creamy. I would definitely make this tart again and again.


Z. XEVER
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The tart crust was flaky and buttery, and the filling was rich and decadent. The raspberries added a nice tartness that balanced out the sweetness of the chocolate and almonds. I would definitely make this tart again!


MD Ridoyn
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This chocolate almond and raspberry tart was a hit at my dinner party! I loved the combination of flavors and textures, and the tart was so easy to make. I would definitely recommend this recipe to anyone looking for a delicious and impressive desser