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1
Position rack in lowest third of oven.
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2
Set cookie sheet on rack and preheat to 375F.
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3
Remove bottom from 10 1/2x9 1/2-inch heart-shape tart pan with 1-inch-high sides and removable bottom.
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4
Place bottom on parchment and trace heart shape.
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5
Finely chop nuts with sugar in processor.
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6
Add flour, cinnamon, salt, cloves and ginger.
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7
Process just to blend.
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8
Add butter and cream cheese to processor.
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9
Process until mixture resembles coarse meal.
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10
Add 1 egg and chocolate.
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11
Process, using on/off turns, until large moist clumps form.
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12
To form top crust, transfer 1 1/3 cups dough to pastry bag fitted with no.
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13
4 (3/8-inch diameter) plain tip.
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14
Refrigerate remaining dough.
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15
Pipe 7 parallel diagonal lines about 3/4 inch apart across heart outline on parchment.
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16
Pipe border around edge of heart inside traced line, touching ends of diagonal lines (some dough may be left over in pastry bag).
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17
Freeze 10 minutes.
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18
Brush dough with some egg white.
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19
Slide parchment with heart onto heated cookie sheet and bake until crust is golden and edges are beginning to brown, about 15 minutes.
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20
Run long thin spatula between crust and parchment to loosen crust.
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21
Slide parchment with heart-shape crust onto rack and cool completely.
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22
Maintain oven temperature.
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23
Return removable bottom to heart pan.
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24
Press remaining dough onto bottom and 3/4 inch up sides of pan, using plastic wrap if necessary to prevent dough from sticking to hands.
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25
Freeze until dough is firm, about 10 minutes.
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26
Brush lightly with egg white.
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27
Set pan on heated cookie sheet and bake until crust is golden brown and sides are beginning to pull away from pan, about 23 minutes.
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28
Spread bottom crust evenly with 1/3 cup jam.
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29
Bake 3 more minutes.
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30
Cool crust completely on rack.
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31
Stir chocolate, butter and cream in heavy medium saucepan over medium-low heat until chocolate and butter are melted and mixture is smooth.
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32
Mix in 2 tablespoon jam.
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33
Cool slightly.
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34
Pour filling evenly into bottom crust; smooth top.
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35
Chill until filling is firm, about 30 minutes.
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36
Spread remaining 1/3 cup jam over filling and outer edge of bottom crust.
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37
Carefully place cooled heart-shape top crust atop jam.
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38
Press gently to seal.
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39
Cover with foil and refrigerate overnight.
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40
(Can be prepared 2 days ahead.)
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41
Remove torte from pan.
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42
Transfer to platter.
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43
Let stand at room temperature 45 minutes.
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44
Arrange raspberries in row in first space between crust lines.
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45
Spoon whipped cream into pastry bag fitted with small star tip.
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46
Pipe row of small rosettes in second space between crust lines.
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47
Continue, alternating rows of raspberries and whipped cream rosettes between crust lines.
