Raspberry Cream Tart

Ingredients

• 1 teaspoon almond extract 
• 0.8 cup almonds sliced
• 3 ounces bittersweet chocolate chopped
• 0.5 cup butter chilled cut into small pieces
• 1  egg yolk 
• 1 cup flour 
• 0.5 cup granulated sugar 
• 2 tablespoons cup heavy whipping cream 
• 8 ounces mascarpone cheese 
• 0.8 cup powdered sugar 
• 2 cups raspberries fresh
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• frying pan
• oven
• plastic wrap
• tart form

Directions

1. Preheat oven to 35
2. In a food processor, pulse almonds and granulated sugar until finely ground, being careful to stop before they turn into nut butter.
3. Add flour and salt and pulse to blend.
4. Add butter and pulse until mixture resembles coarse cornmeal. With motor running, add egg, egg yolk, and almond extract and whirl until dough comes together.
5. Press dough evenly into the bottom (not the sides) of a 10-in. tart pan with removable rim.
6. Bake until golden brown, about 25 minutes.
7. Let cool to room temperature, then remove rim.
8. In a small frying pan, bring 1 in. of water to boil. Put chocolate in a small metal bowl. Set bowl directly in boiling water, turn off heat, and stir until melted. Stir in 2 tbsp. cream.
9. Spread chocolate on crust and let cool to room temperature, about 10 minutes.
10. Meanwhile, in a large bowl, beat remaining 1/2 cup cream to firm peaks. Beat in mascarpone, powdered sugar, and vanilla.
11. Spread on chocolate-coated crust. Arrange raspberries on top.
12. Serve tart immediately or cover with plastic wrap and chill up to overnight.