Chocolate, Almond, And Raspberry Tart
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
64
Spice
59
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
For crust: Preheat oven to 350°F
2
Combine cookie crumbs and 5 tablespoons butter in medium bowl
3
Stir until crumbs are evenly coated and beginning to stick together
4
Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
5
Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes
6
Cool crust completely on rack
7
Preheat oven to 350°F
8
Combine cookie crumbs and 5 tablespoons butter in medium bowl
9
Stir until crumbs are evenly coated and beginning to stick together
10
Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom
11
Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes
12
Cool crust completely on rack
13
For filling and topping : Sprinkle almond paste over crust
14
Gently press to even layer
15
Place chocolate in medium bowl
16
Bring cream to simmer in small saucepan
17
Pour cream over chocolate
18
Let stand 1 minute, then whisk until melted and smooth
19
Pour ganache evenly over almond layer
20
Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day
21
Arrange raspberries, pointed side up, over top of tart
22
Stir jam and kirsch in small pan over low heat until blended and heated through
23
Brush glaze over berries
24
Sprinkle almonds around edge of tart
25
DO AHEAD: can be made 6 hours ahead
26
Chill uncovered
27
Using small sharp knife, loosen crust from pan sides
28
Push up pan bottom, releasing tart
29
Cut into wedges; serve cold
30
Sprinkle almond paste over crust
31
Gently press to even layer
32
Place chocolate in medium bowl
33
Bring cream to simmer in small saucepan
34
Pour cream over chocolate
35
Let stand 1 minute, then whisk until melted and smooth
36
Pour ganache evenly over almond layer
37
Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day
38
Arrange raspberries, pointed side up, over top of tart
39
Stir jam and kirsch in small pan over low heat until blended and heated through
40
Brush glaze over berries
41
Sprinkle almonds around edge of tart
42
DO AHEAD: can be made 6 hours ahead
43
Chill uncovered
44
Using small sharp knife, loosen crust from pan sides
45
Push up pan bottom, releasing tart
46
Cut into wedges; serve cold