This dessert is as easy as it is delicious—put it together in the morning and let it chill in the fridge until dinnertime.
8 to 10 servings
- PREP: 1 hour
- TOTAL: 6 hours (includes chilling time)
Photograph by Patricia Heal
- 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
- 1 9-inch-diameter tart pan with removable bottom
ingredient infoAlmond paste is available in the baking aisle of most supermarkets and at specialty foods stores.
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.
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.
Recipe by Dede Wilson