Chocolate, Almond, And Raspberry Tart Recipe

Name: Chocolate, Almond, And Raspberry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 1/4 cups finely ground chocolate wafer cookies (about 25); 5 tablespoons unsalted butter, melted; Filling and topping; 6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups); 6 ounces bittersweet chocolate, chopped (do not exceed 61% cacao); 1/2 cup heavy whipping cream; 3 half-pint baskets fresh raspberries; 2 tablespoons seedless raspberry jam; 2 teaspoons kirsch (clear cherry brandy); sliced almonds, toasted

Servings: persons

Crust
1 1/4 cups finely ground chocolate wafer cookies (about 25)
5 tablespoons unsalted butter, melted
Filling and topping
6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
6 ounces bittersweet chocolate, chopped (do not exceed 61% cacao)
1/2 cup heavy whipping cream
3 half-pint baskets fresh raspberries
2 tablespoons seedless raspberry jam
2 teaspoons kirsch (clear cherry brandy)
sliced almonds, toasted

1
For crust: Preheat oven to 350u00b0F Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
2
For filling and topping : Sprinkle almond paste over crust. Gently press to even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let stand 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
3
Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
4
Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart. Cut into wedges; serve cold.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Crust, 1 1/4 cups finely ground chocolate wafer cookies (about 25), 5 tablespoons unsalted butter, melted, Filling and topping, and more.

Yes, Chocolate, Almond, And Raspberry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate, Almond, And Raspberry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions