How to make it

  • In a small bowl, whisk together egg yolk, cream or half and half, and vanilla for crust; set aside. In a medium bowl, whisk together flour, powdered sugar, and salt. Scatter butter pieces into flour mixture and cut in until mixture resembles coarse meal. Add egg mixture and mix with a wooden spoon until mixture just comes together. Shape dough into a 6-inch disk and wrap in plastic wrap. Refrigerate at least 1 hour or up to 48 hours. If refrigerated longer than 1 hour, let stand at room temperature until malleable.
  • Heat oven to 375 degrees. Pat crust evenly into a 9 to 9-1/2 inch tart pan (finished edge should be 1/4 inch thick). Line with parchment paper and add dry beans to prevent shrinkage while baking. Set pastry lined pan on a baking sheet. Bake 30 minutes, rotating halfway through baking time. Carefully remove beans and parchment paper. Bake 5-8 minutes longer, until golden brown. Cool completely.
  • In a 2-quart saucepan, melt 6 ounces chocolate and butter over VERY low heat, stirring occasionally, until smooth. Remove from heat.
  • In a small bowl, beat egg yolks slightly with a whisk. Stir in liqueur, if using. Whisking constantly so the eggs don’t curdle, slowly add egg yolk mixture to melted chocolate mixture. Cook over low heat 4-5 minutes, stirring frequently, until mixture thickens (it may still be a little loose, but will thicken even more in the refrigerator). Spread evenly on bottom of cooled crust.
  • Arrange raspberries over filling. In a 1-quart saucepan, melt jam over VERY low heat. Stir in almond extract. Gently brush over raspberries.
  • In another 1-quart saucepan, melt together 1 ounce chocolate and oil, stirring often until smooth. (If mixture seems too thick, add one more drop of oil.) Drizzle over raspberries. Sprinkle sliced almonds over top, if using. Refrigerate until set, about 30 minutes. Store in refrigerator. Take out 30 mins. before serving.
  • Note: If it works better for you, the crust can also be made like traditional cookie dough by creaming together the butter and sugar, then adding the flour and salt, and finally the egg and vanilla. It can also be rolled out into a 13-inch circle between two lightly floured pieces of parchment paper before lining the tart pan. Depending on the size of the raspberries, you may need more or less then 2 cups to cover the chocolate layer.

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