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Almond Macaroon and Raspberry Ganache Tart
- Active Time 25m
- Total Time 11h 40m
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 cup 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 and 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-pint baskets (about) fresh raspberries
FOR THE CRUST:
Preheat oven to 350 degrees F.
Line a 9-inch-diameter tart pan with a removable bottom with heavy-duty foil, pressing the foil into the scalloped sides of the pan. Grease the foil and dust with matzo cake meal. Finely grind almonds, sugar, cinnamon and salt in a food processor. Add 1/2 of the beaten egg (about 1 1/2 tablespoons; reserve the remaining egg for another use) and extract and blend until the dough holds together. Using moistened fingertips, press the dough over the bottom and up the sides of the prepared pan.
Bake the crust for 10 minutes. Wrap your fingertips with paper towels and gently, but quickly, press the puffed crust to its original shape. Continue to bake the crust until pale golden, about 3 minutes longer. Again, gently press the crust to its original shape. Cool the crust completely (the crust will crisp as it cools). Turn the crust out of the pan and carefully peel off the foil. Return the crust to the pan.
FOR THE FILLING:
Puree thawed raspberries in a food processor until smooth. Brush the bottom of the crust with 1 tablespoon preserves. Melt the margarine in a heavy medium saucepan over medium-low heat. Add the chocolate and whisk until melted and smooth. Remove the pan from the heat; whisk in 2/3 cup raspberry puree and the honey. Pour the chocolate filling into the crust; smooth the top. Refrigerate the tart until the filling is firm, at least 3 hours.
Brush the filling with 1 tablespoon preserves. Arrange enough berries, side by side, on top of the filling to cover completely, pressing the berries lightly into the preserves to anchor. If desired, stir the remaining 1 tablespoon preserves in a small saucepan over low heat until melted. Brush the tops of
the berries with warm preserves to glaze. Refrigerate the tart uncovered up to 8 hours before serving.
Recipe created exclusively for Cooking.com by Selma Elaine Brown.
Tip: The tart can be prepared 3 days ahead before decorating with fresh raspberries. Cover and keep refrigerated.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
344 calories; 19g total fat; 21mg cholesterol; 97mg sodium; 45g carbohydrates; 8g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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