Raspberry Truffle Tart

Crust:
1 refrigerated pie crust (from 15-ounce package), softened as directed on package
1 egg white
2 tablespoons ground almonds

Filling:
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
Mint leaves

Crust: Preheat oven to 375�. 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 refrigerator.

Makes 10 servings.