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1
You will need a tart pan with a removable bottom that has been lined with baking parchment.
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Roast the nuts by popping them into a medium oven for 10 minutes or so, until they are just going brown - keep a close eye on them. Put to one side.
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3
For the tart crust, put the flour, sugar and butter into a food processor and pulse until you have fine crumbs. Add the egg and 2 tablespoons of the water and pulse until a dough ball starts to come together, add the rest of the water gradually until you have a smooth dough. (you may need more or less water).
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4
Shape the dough into a disk, pop into a plastic bag and let it rest in the fridge for 30 minutes.
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5
When rested, place the dough onto a floured surface and roll it out to fit the tart pan. Trim excess pastry and chill for 20 minutes.
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6
Heat the oven to 350u00b0F while the pastry is chilling. After removing the case from the fridge, pop a piece of foil or baking parchment onto the crust and fill with baking beans or pie weights. Bake for about 15-20 minutes, edges should be just tuning brown, remove the weights and cook for 5-10 minutes more, or until golden. Remove from oven and cool completely on a wire rack.
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7
For the tart filling:
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8
Spread the raspberries evenly over the tart crust, sprinkle half the almonds and pistachios over the raspberries.
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In a double boiler, over a gentle heat, melt the chocolate and butter. Stir gently and remove from heat, add the vanilla/almond extract and the cream and stir gently until mixed.
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Pour the chocolate cream over the raspberries and nuts, work quickly as the chocolate will begin to set, smooth top with a spatula or spoon.
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Immediately sprinkle with remaining nuts.
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Refrigerate for 4-5 hours and remove from fridge 30 minutes before serving, dust with icing sugar.
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13
Notes: If you prefer you can omit the pistachios and another variation is to replace the raspberries with blueberries, although I have not tried it this way. You must use fresh fruit, not frozen. Time does not include refrigeration time.
