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1
Heat oven to 375 degrees F.
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2
Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan.
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3
Trim edge if necessary.
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4
Bake 7 minutes.
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5
Remove partially baked crust from oven.
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6
Lightly brush crust with egg white.
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7
Sprinkle with ground almonds.
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8
Return to oven; bake 5 to 10 minutes longer or until golden brown.
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9
Cool while making filling.
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10
In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth.
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11
Remove from heat.
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12
In small bowl, beat egg yolks slightly with wire whisk.
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13
Stir in liqueur.
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14
Add egg yolk mixture to chocolate.
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15
With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens.
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16
Pour into cooled baked shell.
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17
Arrange raspberries over filling.
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18
In 1-quart saucepan, melt jam over low heat.
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19
Stir in extract.
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20
Gently brush over raspberries.
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21
In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth.
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22
Drizzle over raspberries.
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23
Sprinkle with sliced almonds.
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24
Refrigerate until set, about 30 minutes.
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25
Garnish with mint leaves.
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26
Store in refrigerator.
