Chocolate-Almond-Raspberry Tart
2016-06-04 11:56:52
Serves 8
Prep Time
4 hr 20 min
Cook Time
20 min
Total Time
4 hr 40 min
Crust
- 24 Oreo cookies, filling removed
- 5 tablespoons butter, melted
Filling
- 6 oz. almond paste
- 6 oz. bittersweet chocolate chips
- 1/2 cup heavy cream
- 1 pint raspberries
- 2 tablespoons raspberry jam
- 1 tablespoons cherry brandy
- 1/2 cup almonds, chopped and toasted
Instructions
- Spray a 9 inch pie plate or tart pan with removable bottom with pam and preheat the oven to 350 degrees. Add the oreos to a food processor and pulse until finely ground, 3 minutes. Add the melted butter and pulse until combined. Pour into the pan and press into an even layer and up the sides. Bake for 15 minutes and remove to cool. Once cooled, crumble the almond paste over the crust and press into an even layer. In a medium bowl, add the chocolate. In a small pan over medium-high heat, heat the heavy cream until simmering. Pour over the chocolate and whisk until smooth. Pour the chocolate mixture over the almond paste. Arrange the raspberries around the outside of the tart. In a small bowl, whisk together the jam and brandy. Using a brush, brush mixture over berries. Sprinkle almonds over center of tart. Transfer the pie to the fridge and chill, 4 hours and up to overnight.
Adapted from Epicurious
Adapted from Epicurious
SALT & PREPPY https://www.saltandpreppy.com/
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