i want to type out an epic post for this recipe because, dammit, i have to admit the finished product looks pretty fucking beautiful, but spring break is calling me away for an epic road trip up the coast instead. so here's the gist of it...
i made this tart for my dad's birthday already well aware of the fact that he doesn't even enjoy sweets all that much. c'mon, it's not like i was going to make him a vat of new england clam chowder for his birthday. like it or not, desserts just give the right sense of occasion. sorry dad, it's your birthday, you know we're gonna force you to celebrate it.
*love to my favorite twins, miki {and tetsuro} & saki, in japan.
chocolate, almond + raspberry tart.
makes 1 tart
from bon appetit
- 1 1/4 cups finely ground chocolate wafer cookies {about 25}
- 5 tbsp unsalted butter, melted
- 6 ounces almond paste, crumbled into 1/4-inch pieces {about 1 1/3 cups}
- 6 ounces bittersweet chocolate {do not exceed 61% cacao}, chopped
- 1/2 cup heavy whipping cream
- 1 1/2 pints fresh raspberries
- 2 tbsp seedless raspberry jam
- 2 tsp kirsch {clear cherry brandy}
- sliced almonds
- preheat oven to 350 degrees. combine cookie crumbs and 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.
- 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 until chocolate is cold and set, at least 4 hours and up to one day.
- 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.
- using small sharp knife, loosen crust from pan sides. push up pan bottom, releasing tart. cut into wedges; serve cold.
