RASPBERRY CHOCOLATE HAZELNUT TART

Raspberry Chocolate Hazelnut Tart image

Provided by CookingONTheSide

Categories Tarts

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

2 cups hazelnuts (toasted and skins rubbed off)
6 tablespoons brown sugar, packed
1/4 teaspoon cinnamon
1/4 cup unsalted butter, melted
3/4 cup whipping cream
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
1 pint fresh raspberry
1/4 cup seedless raspberry jam

Steps:

Preheat the oven to 325°.
In a food processor, finely grind the nuts, then add the sugar and cinnamon.
Add the butter and process until moist clumps form.
Press into a tart pan with a removable bottom.
Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
Transfer to a rack and allow to cool completely.
Bring the cream to a simmer in a heavy saucepan.
Remove from the heat.
Add the chocolate and stir until melted and smooth.
Pour the mixture into the crust. Chill until set, about 1 hour.
Arrange the raspberries on top.
Stir the jam in a heavy small saucepan over low heat until melted.
Brush the melted jam over the raspberries.
Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.