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1
Preheat oven to 350 degrees F.
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FOR CRUST:.
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In a large bowl, combine flour, powdered sugar, ground almonds, butter, and cocoa powder.
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Beat with an electric mixer until combined.
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Knead gently with hands until mixture comes together.
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Press dough onto the bottom and up the side of an ungreased 9- or 9 1/2-inch fluted square or round tart pan that has a removable bottom or a 9-inch pie plate.
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Bake for 12 to 14 minutes or until crust is slightly puffed.
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Cool in pan on a wire rack.
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9
FOR FILLING:.
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In a medium saucepan, combine whipping cream, the 12 ounces chocolate, and the granulated sugar.
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Cook over medium heat just until chocolate is melted, stirring occasionally.
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Transfer to a medium bowl; whisk in strawberry jam.
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Cover and chill about 1 hour or until mixture is cooled and slightly thickened, stirring occasionally.
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14
Beat cooled chocolate mixture about 30 seconds or just until the color lightens slightly.
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Pour into crust, spreading evenly.
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Cover and chill about 2 hours or until firm.
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17
PEREPARE WHIPPED ALMOND MASCARPONE:.
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In a medium bowl, combine half of an 8-ounce carton mascarpone cheese, 2/3 cup sugar, 1/3 cup whipping cream, and 1/8 teaspoon almond extract.
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Beat with an electric mixer on medium speed until smooth.
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Beat on high speed until mixture is thick and holds firm peaks.
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TO SERVE:.
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Using a small sharp knife, gently loosen edge of crust from side of pan.
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Remove side of tart pan.
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Spread the whipped mascarpone over top of tart.
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If desired, sprinkle each serving with the chocolate shavings.
