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Ingredientes
- Â Â For Crust-------------------
- 2/3 c. Packed light brown sugar
- 1/2 c. Unsalted butter -- room
- Â Â Temperature
- 1 lrg Egg
- 1Â 1/2 c. Flour
- 1/2 c. Grnd toasted blanched
- Â Â Almonds (about 2 1/2 Ounce)
- 3/4 tsp Cinnamon
- 1/2 tsp Baking pwdr
- 1/2 tsp Salt
- Â Â For
- Â Â Filling---------------------
- 6 ounce Semisweet chocolate chips
- Â Â (about 1 c.)
- 1Â 1/2 pt Raspberries
- 1/2 c. Seedless raspberry jam
- Â Â Powdered sugar
- Â Â Lightly sweetened whipped
- Â Â Cream
Direcciones
- For Crust: Using electric mixer, beat sugar, butter and egg in medium bowl till creamy. Add in flour, almonds, cinnamon, baking pwdr and salt; beat just till well blended. Measure 3/4 c of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9" tart pan with removable bottom. Pierce dough in several places with fork. Refrigerateat least 1 hour. (Can be made 1 day ahead.
- Keep chilled.)
- Preheat 375. Bake crust till light golden brown, piercing with toothpick if crust bubbles, about 15 min. Transfer to rack and cold. Maintain oven temperature.
- Roll out chilled dough disk on generously floured surface to 1/8" thickness. Cut dough into stars, using 2" and 3" star cookie cutters.
- Transfer cookies to baking sheet. Bake till cookies are light golden brown, about 6 min. Transfer cookies to rack and cold. Maintain oven temperature.
- For Filling: Heat chocolate chips in top of double boiler set over simmering water, stirring till smooth. Cold for 5 min. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing proportionately. Stir jam in small saucepan over low heat till melted and smooth.
- Spoon jam over raspberries.
- Bake tart till crust is golden, about 35 min (filling will appear slightly liquid but will set as tart cools). Transfer tart to rack and cold. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream
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