Raspberry Truffle Tart Crust: 1 refrigerated pie crust (from 15-ounce package), softened as directed on package 1 egg white 2 T ground almonds Filling: 6 oz. sweet chocolate, broken into pieces 1/4 C. butter 2 egg yolks 2 t. raspberry-flavored liqueur (optional) 2 C. fresh raspberries Topping: 1/4 C. seedless raspberry jam 1/4 t. almond extract 1 oz. sweet chocolate 1 t. oil 1/4 C. sliced almonds Mint leaves Crust: Preheat oven to 375ºF. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while preparing filling. Filling: In a medium saucepan, combine chocolate and butter; stir over low heat until melted and smooth. Remove from heat. In a small bowl, beat egg yolks slightly; add liqueur, if using. Add egg yolk mixture to chocolate. With a wire whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling. Topping: Melt jam in a small saucepan over low heat. Stir in almond extract; blend well. Gently brush over raspberries. In another small saucepan, melt chocolate with oil. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in refrigerator. Makes 10 servings.
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