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1
In a blender or food processor, whirl almonds with 2 tablespoons sugar until finely ground; if using a blender, whirl half of the mixture at a time.
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2
Pour nut mixture into a 9-inch tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim.
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3
Bake crust in a 325u00b0 oven until dark gold, about 20 minutes.
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4
Spread crust bottom with jam. Cool on a rack.
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5
In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust.
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6
Chill tart until filling is firm to touch, 1 to 1 1/4 hours.
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7
Arrange red raspberries in a single layer on filling.
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8
In a blender or food processor, whirl golden raspberries, remaining 2 tablespoons sugar, and liqueur until smoothly pureed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates.
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9
Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.
