CHOCOLATE ALMOND TORTE

Chocolate Almond Torte image

Provided by Beth Streeter

Time 1h30m

Number Of Ingredients 19

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4 oz semi sweet chocolate
1/2 c slivered almonds
1/2 c cold butter cut up
1 egg
1/2 c powered sugar
1/2 c all purpose flour
1/8 tsp salt
1 tsp vanilla extract
FILLING
1/2 c butter softened
1 egg
3 Tbsp heavy whipping cream
1/2 c powdered sugar
4 oz semi sweet chocolate
1 tsp vanilla extract
TOPPING
strawberries, blueberries, kiwi, rasperries, blackberries
apricot, or peach jam
cheese cloth

Steps:

1. Crust: Place broken chocolate pieces, sugar and almonds into a food processor or blender. Process for about 20 to 25 seconds until the mix is like powder. Then add flour, butter and salt. Process 15 to 20 pulses or until butter is in very fine pieces. Add egg and vanilla and pulse about 15 times until mixture sticks together when pinched with fingers. Place the mixture on plastic wrap and need a few times to bring dough together to form a ball. Place the dough into a 10 1/2 in. flat tart pan with 1" fluted sides. The dough will be very sticky, I have found that using a small icing knife that is slightly wet makes the job easier. Bake at 350 degrees for 15 to 18 minutes until shell springs back when touched. Cool and remove outside rind of pan. Crust may be made a day ahead if you wish.
2. Filling: In a small mixer bowl, beat butter with sugar and egg until light and fluffy. Melt broken chocolate in a double boiler or microwave. Add warm chocolate to creamed mixture and beat well. Mix in cream and vanilla, beating until thick and creamy. Spread evenly over crust.
3. While the filling is still soft, arrange the fruit on the top. Every time I make this tart it is different. Depending on what is in season and what looks pretty. Here is where you get to use your imagination.
4. Take apricot or peach jam or preserves and strain through a cheese cloth. Then glaze the top with a pastry brush. Chill about 2 hours and let stand 30 minutes at room temperature before serving. Enjoy.