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Home >> Recipes >> Dessert >> Almond and Chocolate Tart

Almond and Chocolate Tart

Almond and Chocolate Tart
For Crust:

1 cup whole almonds (about 5 ounces), toasted

1/2 cup plus 1 teaspoon sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 large egg, beaten to blend

1/4 teaspoon almond extract

For Filling:

8 tablespoons seedless raspberry preserves or other Pesach jelly, divided

1/4 cup cottonseed oil or Pesach margarine

8 ounces bittersweet chocolate, chopped

1 tablespoon honey

Sliced berries or other fruit for garnish

Make Crust:

Preheat oven to 350 degrees F. Line a 9" tart pan with removable bottom with

heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with 1

teaspoon sugar.

Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of

beaten egg (about 1-1/2 tablespoons; discard remaining egg) and extract and blend until

dough holds together. Using moistened fingertips, press dough over bottom and up sides

of prepared pan.

Bake crust 10 minutes. If the crust has puffed, gently but quickly, press crust to

original shape. Continue to bake crust until pale golden, about 3 minutes longer. Again,

gently press crust to original shape. Cool crust completely (it will crisp as it cools). Turn

crust out of pan and carefully peel off foil. Return crust to pan.

Make Filling:

Brush bottom of crust with 1 tablespoon preserves.

Heat oil and chocolate in heavy medium saucepan over medium-low heat. Whisk

until melted and smooth. Remove pan from heat; whisk in remaining preserves or jelly

and honey.

Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm,

at least 3 hours. Top with fruit if desired.

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