Chocolate, Almond, and Raspberry Tart

Ingredients

• 1.3 cups almond paste crumbled
• 10 servings almonds toasted sliced
• 6 ounces bittersweet chocolate 61% chopped (do not exceed cacao)
• 1.3 cups chocolate wafers such as nabisco famous finely ( 25)
• 0.5 cup cup heavy whipping cream 
• 2 teaspoons brandy (clear cherry brandy)
• 3  half and half fresh
• 2 tablespoons raspberry jam seedless
• 5 tablespoons butter unsalted melted

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• tart form

Directions

1. Preheat oven to 350°F.
2. Combine cookie crumbs and 5 tablespoons butter in medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
3. Bake crustuntil set and beginning to crisp, pressing with back of fork if crust puffs, about 15 minutes. Cool crust completely on rack.
4. Sprinkle almond paste over crust. Gently press to even layer.
5. Place chocolate in medium bowl. Bring cream to simmer in small saucepan.
6. Pour cream over chocolate.
7. Let stand 1 minute, then whisk until melted and smooth.
8. Pour ganache evenly over almond layer. Chill tart until chocolate is cold and set, at least 4 hours and up to 1 day.
9. Arrange raspberries, pointed side up, over top of tart. Stir jam and kirsch in small pan over low heat until blended and heated through.
10. Brush glaze over berries.
11. Sprinkle almonds around edge of tart. DO AHEAD: can be made 6 hours ahead. Chill uncovered.
12. Using small sharp knife, loosen crust from pan sides. Push up pan bottom, releasing tart.
13. Cut into wedges; serve cold.