Chocolate Raspberry Tart with Nut Crust

Nut Crust

·         1 cup pecan pieces

·         1 cup whole natural almonds

·         ½ cup pitted and coarsely chopped dates

Filling

·         1¼ cups heavy cream

·         8 ounces bittersweet (62% cacao) chocolate, finely chopped

·         ½ cup seedless raspberry jam

1.      To make the nut crust: In a food processor, process the pecans, almonds, and dates until the nuts are finely ground and the mixture forms a thick paste.  Press firmly and evenly into the bottom and sides of a 9-by-2-inch deep-dish pie pan.

2.      In a medium saucepan, bring the cream to a boil over medium heat.  Remove from the heat.  Add the chocolate and let stand for 3 minutes to soften.  Whisk until melted and smooth.  Whisk in the jam.  Pour into the prepared tart crust.

3.      Refrigerate, uncovered, until the filling is chilled and set, at least 2 hours, and up to 1 day.

4.      Remove the sides of the pan, cut into wedges, and serve chilled.

      The above recipe is courtesy of Tate's Bake Shop.  Please stop by their website and Facebook page!    

 This tart is a beautiful, almost black, sleek-looking dessert.  The filling is smooth and not too sweet, and it is the perfect finish for a more sophisticated occasion.  Leave it plain, top it with fresh raspberries, or garnish each serving with whipped cream and raspberry coulis.  Do not cover the filling when chilling the tart, as that would mar the beautifully smooth top.

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