Recipe: Chocolate, Almond and Raspberry Tart

I recently made this recipe, adapted from Bon Appétit Magazine, and was thrilled with the results. My guests were already stuffed with five courses of food, yet the entire tart disappeared within minutes. And the ruby-red color of the glistening raspberries makes it perfect for your Christmas feast. It is so easy to make, can be prepared ahead of time (up to two days) and taken out at the last minute, and is ridiculously delicious. The cocoa element will appeal to the chocolate fans, raspberries to those in love with fruit, and a wonderful nuttiness that is universally appealing.

The recipe, after the jump.

Chocolate, Almond, & Raspberry Tart

8-10 servings

Crust:

1 1/4 c finely ground chocolate wafer cookies (I used Mi-Del Chocolate Snaps)
5 Tbsp unsalted butter

Filling:

6 oz almond paste, crumbled
6 ounces good-quality bittersweet chocolate (not over 61 percent cacao), chopped
½ c heavy whipping cream
3 half-pint baskets of fresh raspberries
2 Tbsp seedless raspberry jam
2 Tbsp kirsch (clear cherry brandy)
Toasted sliced almonds for garnish

Preheat oven to 350.

Combine cookie crumbs and butter in bowl. Stir until crumbs are evenly coated and sticking together. Press into the bottom and sides of a 9" springform tart pan. Bake until set and slightly crisp, about 15 min. Cool completely.

Sprinkle crumbled almond paste over crust. Gently press to form an even layer. Place chocolate in a bowl. Bring cream to simmer over medium heat. Pour hot cream over chocolate, let stand 1 min, then whisk until smooth. Pour ganache over the almond paste layer. Chill 4-24 hrs.

Arrange raspberries, pointed side up, over the chocolate layer. 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. Chill uncovered until ready to eat.