Black-Bottom Raspberry Tart by domesticdiva

By DOMESTICDIVA

This dessert sounds so decadent, with it's layer of chocolate and raspberry cream, but you'll be surprised to find it's not overly sweet.
You can use frozen raspberries for the filling but you'll want to use fresh to decorate the top.

Ingredients

• Crust:
• 1/3 cup sliced almonds
• 1 cup graham cracker crumbs
• 2 tbsp. sugar
• 1/4 cup unsalted butter, melted
• 1/2 tsp almond extract
• Chocolate Filling:
• 8 oz. semi-sweet chocolate,
• coarsely chopped
• 1/2 cup heavy whipping cream
• 1-1/2 tbsp raspberry liquer or syrup
• Raspberrry Filling:
• 1 1
• 910 oz) pkg frozen sweetened raspberries, thawed
• 1 tbsp. raspberry liquer or syrup
• 1-1/2 tsp unflavores gelatin
• 2 cups heavy whipping cream
• 2 tbsp. sugar
• Garnish:
• 1 cup fresh raspberries

Details

Servings 8

Preparation

Step 1

Heat oven to 350 degrees.
Place almonds in food processor; pulse until finely ground. Add graham cracker crumbs and 2 tbsp. sugar; pulse to combine. Add butter and almond extract; pulse to combine.
press in bottom and up sides of 10-inch tart pan with removable bottom. Bake 8-10 minutes until fragrant and slightly darker. Cool completely on wire rack. (crust can be made up to one day ahead. Cover and store at room tenp.)

PLace all chocolate filling ingredients in small saucepan. heat over medium low heat until chocolate is melted , stirring occasionally.
Stir until blended. Pour into crust; refrigerate while making raspberry filling. (tart can be made to this point up to one day ahead. Cover and refrigerate)

Place thawed raspberries in food processor; process until pureed. Press through strainer into medium saucepan;
discard seeds. Stir in 1 tbsp. liquer. Sprinkle gelatin over raspberry mixture;let stand 2 minutes or until gelatin softens. Cook and stir over medium heat 2 to 3 minutes or until mixture is warm and gelatin is dissolved. Pour into bowl; place bowl in larger bowl of ice water. Stir 8 to 10 minutes or until mixture is cool and begins to jell.

In medium bowl, whip 2 cups cream and 2 tbsp. sugar at medium high speed until soft peaks form. Fold in raspberry mixture until no streaks of white remain; spread in crust over chocolate. place raspberries on top. Cover; nrefrigerate at least 2 hours or up to 123 hours. store in refrigerator.