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Almond Macaroon and Raspberry Ganache Tart

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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  11 Hours 40 Minutes
  10 servings
The crust for this tart is chewy like a giant almond macaroon, and the filling is like a raspberry-flavored chocolate truffle.
For the Crust:
Matzo cake meal
1 cups whole almonds (about 5 ounces), toasted
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract
For the Filling:
1 12-ounce package frozen unsweetened raspberries, thawed, strained
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted pareve passover margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 1/2-pints baskets (about) fresh raspberries
Preheat oven to 350 degrees F.

Line 9-inch-diameter tart pan with removable bottom with heavy-duty foil, pressing foil into scalloped sides of pan. Grease foil and dust with matzo cake meal. Finely grind almonds, sugar, cinnamon and salt in food processor. Add half of beaten egg (about 1 1/2 tablespoons; reserve remaining egg for another use) and extract and blend until dough holds together. Using moistened fingertips, press dough over bottom and up sides of prepared pan.

Bake crust 10 minutes. Wrap fingertips with paper towels and gently, but quickly, press puffed crust to original shape. Continue to bake crust until pale golden, about 3 minutes longer. Again, gently press crust to original shape. Cool crust completely (crust will crisp as it cools). Turn crust out of pan and carefully peel off foil. Return crust to pan.

Puree thawed raspberries in food processor until smooth. Brush bottom of crust with 1 tablespoon preserves. Melt margarine in heavy medium saucepan over medium-low heat. Add chocolate and whisk until melted and smooth. Remove pan from heat; whisk in 2/3 cup raspberry puree and honey. Pour chocolate filling into crust; smooth top. Refrigerate tart until filling is firm, at least 3 hours.

Brush filling with 1 tablespoon preserves. Arrange enough berries, side by side, atop filling to cover completely, pressing berries lightly into preserves to anchor. If desired, stir remaining 1 tablespoon preserves in small saucepan over low heat until melted. Brush tops of berries with warm preserves to glaze. Refrigerate tart uncovered up to 8 hours before serving.

Tart can be prepared 3 days ahead before decorated with fresh raspberries. Cover and keep refrigerated.

Recipe created exclusively for by Selma Elaine Brown.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Passover Sweets
Nutrition Facts per Serving
Yield:   10 servings
Calories: 344
Fat. Total: 19g
Fiber: 8g
Carbohydrates, Total: 45g
Sodium: 97mg
% Cal. from Fat: 50%
Cholesterol: 21mg
Protein: 6g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Shelli Reviewed: 04/08/2012
Big Hit at the Seder
This was excellent. I ended up using a frozen berry mix (because they didn't have just raspberries) and semisweet chocolate bits. I also used more preserves than it called for. The next time I make it, I would make a bunch of glace to cover the top with the raspberries.
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