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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
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.