Yield: 1 Servings
|⅔ cup||Packed light brown sugar|
|½ cup||Unsalted butter -- room|
|½ cup||Ground toasted blanched|
|Almonds (about 2|
|½ teaspoon||Baking powder|
|6 ounces||Semisweet chocolate chips|
|(about 1 cup)|
|½ cup||Seedless raspberry jam|
|Lightly sweetened whipped|
For Crust: Using electric mixer, beat sugar, butter and egg in medium bowl until creamy. Add flour, almonds, cinnamon, baking powder and salt; beat just until well blended. Measure ¾ c of dough; flatten into disk. Wrap in plastic; chill. Using floured fingertips, press remaining dough over bottom and up sides of 9" tart pan with removable bottom. Pierce dough in several places with fork. Chill at least 1 hour. (Can be made 1 day ahead.
Preheat 375o. Bake crust until light golden, piercing with toothpick if crust bubbles, about 15 minutes. Transfer to rack and cool. Maintain oven temperature.
Roll out chilled dough disk on generously floured surface to ⅛" thickness. Cut dough into stars, using 2" and 3" star cookie cutters.
Transfer cookies to baking sheet. Bake until cookies are light golden, about 6 minutes. Transfer cookies to rack and cool. Maintain oven temperature.
For Filling: Melt chocolate chips in top of double boiler set over simmering water, stirring until smooth. Cool for 5 minutes. Spread chocolate over bottom of crust. Arrange berries over chocolate, spacing evenly. Stir jam in small saucepan over low heat until melted and smooth.
Spoon jam over raspberries.
Bake tart until crust is golden brown, about 35 minutes (filling will appear slightly liquid but will set as tart cools). Transfer tart to rack and cool. Arrange stars atop tart, overlapping points. Dust with powdered sugar. Serve with whipped cream Posted to EAT-L Digest - 3 June 96 Date: Tue, 4 Jun 1996 08:18:53 -0400 From: Betsy Burtis <BuddoB@...> Recipe By :