Red and White Pasta Salad

By michaelmeiner

Ingredients

• CRUST
• 1 premade pie crust
• 1 egg white
• 2 Tablespoons ground almonds
• FILLING
• 6 ounces sweet chocolate square -- broken
• 1/4 cup butter
• 2 egg yolks
• 2 teaspoons raspberry liqueur -- optional
• 2 cups fresh raspberries
• TOPPING
• 1/4 cup seedless raspberry jam
• 1/4 teaspoon almond extract
• 1 ounce sweet chocolate
• 1 teaspoon oil
• 1/4 cup sliced almonds

Details

Servings 1

Preparation

Step 1

Heat oven to 375. Bake crust for 7 minutes.

Lightly brush crust with egg white; sprinkle with ground almonds. Bake an additional 5-7 minutes until golden brown. Cool while preparing filling.

For filling: in medium saucepan, combine 6 ounces chocolate butter; stir over low heat until melted and smooth. Remove from heat.

In a small bowl, beat egg yolk slightly; add liqueur. Add egg yolk mixture to chocolate. With wire whisk, beat over low heat for 3-4 minutes or until mixture thickens. Pour into cooled, baked shell Arrange raspberries over filling.

For topping: Melt jam in a small saucepan over low heat. Stir in extract; blend well. Gently brush over raspberries.

In another small saucepan, melt 1 oz. chocolate with oil; drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set.