Chocolate Raspberry Tart


12 Servings

½ cup blanched slivered almonds
5 tablespoons sugar
¼ teaspoon vanilla extract
1/8 teaspoon almond extract
1 cup all purpose flour
¼ teaspoon salt
9 tablespoons chilled unsalted margarine, cut into pieces
3 tablespoons (about) ice water

½ cup red currant jelly
2 teaspoons sugar
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted margarine
2/3 cup pareve whipping cream
2 ½-pint baskets fresh raspberries or strawberries
Bittersweet chocolate shavings
Powdered sugar

For crust:
Combine first 4 ingredients in processor. Process using on/off turns until almonds are finely chopped. Add flour and salt and blend until mixed. Add margarine and cut in using on/off until mixture resembles coarse meal. Mix in enough water until dough begins to clump together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Position rack in center of oven and preheat to 400° F. Roll out dough on lightly floured surface to 13-inch round. Fold dough in half. Transfer to 9-inch-diameter tart pan with removable sides. Unfold dough. Trim edges, leaving ¼-inch border. Fold border over to form thick sides. Press dough firmly against sides of tart pan. Freeze 10 minutes.
Pierce bottom of dough all over with fork. Bake until golden, piercing with toothpick if crust bubbles and pressing up sides with back of fork if slipping, about 25 minutes. Transfer to rack; cool.

For filling:
Simmer jelly and sugar in heavy small saucepan until slightly thickened, stirring constantly, about 2 minutes. Brush inside of crust with about 1 ½ tablespoons jelly mixture.
Place 6 ounces chocolate and margarine in medium metal bowl. Bring cream to simmer in small saucepan. Pour over chocolate mixture; let stand 1 minute. Stir chocolate mixture until melted and smooth. Pour into crust. Chill until filling is set, at least 4 hours or overnight.
Starting at edge, arrange berries in circles atop tart. Rewarm jelly mixture; brush over berries. (Can be made 1 day ahead; cover and chill. Let stand 1 hour at room temperature before continuing.)
Sprinkle chocolate shavings in center of tart. Lightly sift powdered sugar over chocolate shavings. Remove pan sides. Transfer tart to platter and serve.

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