Almond Macaroon and Raspberry Ganache Tart

FOR THE CRUST:
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.

FOR THE FILLING:
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.

DO-AHEAD TIP:
Tart can be prepared 3 days ahead before decorated with fresh raspberries. Cover and keep refrigerated.