Skip the routine ice cream and make this chocolate raspberry tart your new go-to summer dessert. The combination of almonds, fresh raspberries and dark chocolate perfectly complement each other in a tart that is easy and simple to make.  

Served cold, it is perfect for a warm summer evening or as a sweet ending to your next backyard barbeque.  This dessert will appeal to adults and children alike, as it incorporates fresh fruit and nuts but still has that satisfying chocolate taste.  The crust of the tart is made of crumbled chocolate cookies and on top of it is a layer of almond paste, dark chocolate ganache, raspberries, and a raspberry-kirsch glaze, a combination of flavors that will leave everyone's taste buds wanting more.   

The crust is delicious homemade, but if you are short on time you can buy a pre-made chocolate crust from the store.  Make sure you have enough time to chill the dessert before it is served, to make sure you get that cold refreshing taste.

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Ingredients:

1 1/4 cups finely ground chocolate wafer cookies (about 25)

5 tablespoons unsalted butter, melted

9-inch-diameter tart pan with removable bottom

6 ounces almond paste, crumbled into 1/4-inch pieces

6 ounces bittersweet chocolate, chopped

1/2 cup heavy whipping cream

3 half-pint baskets fresh raspberries

2 tablespoons seedless raspberry jam

2 teaspoons kirsch

Sliced almonds, toasted

 

Directions:

Preheat oven to 350°F. Melt butter and combine with cookie crumbs in medium bowl. Stir until crumbs are evenly coated and begin to stick together. Press crumb mixture in thin, even layer onto bottom and up the sides of the tart pan. Bake until crust is set and beginning to crisp, about 15 minutes. Cool crust completely on rack.

Sprinkle almond paste over crust and gently press to create an even layer. Place chocolate in medium bowl. Bring cream to simmer in small saucepan. Pour cream over chocolate. Let mixture stand for 1 minute, then whisk until melted and smooth. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours.

Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended. Brush the glaze over berries and sprinkle almonds around edge of tart. Loosen crust from pan sides using a small knife. Push up pan bottom, releasing tart. Cut into wedges; serve cold.