Raspberry Truffle Tart
1 refrigerated pie crust (from 15-ounce package), softened as directed on
1 egg white
2 tablespoons ground almonds
6 ounces sweet chocolate, broken into pieces
1/4 cup butter
2 egg yolks
2 teaspoons raspberry-flavored liqueur (optional)
2 cups fresh raspberries Topping:
1/4 cup seedless raspberry jam
1/4 teaspoon almond extract
1 ounce sweet chocolate
1 teaspoon oil
1/4 cup sliced almonds
Crust: Preheat oven to 375º. Prepare pie crust as directed on package for
one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch
pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven. Lightly
brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5
to 10 minutes longer or until golden brown. Cool while preparing filling.
Filling: In a medium saucepan, combine chocolate and butter; stir over low heat
until melted and smooth. Remove from heat. In a small bowl, beat egg yolks
slightly; add liqueur, if using. Add egg yolk mixture to chocolate. With a wire
whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour
into cooled baked shell. Arrange raspberries over filling.
Topping: Melt jam in a small saucepan over low heat. Stir in almond extract;
blend well. Gently brush over raspberries. In another small saucepan, melt
chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds.
Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in
Makes 10 servings.