Almond Macaroon And Raspberry Ganache Tart


For the Crust: Matzo cake meal 1 cups whole almonds (about 5 ounces), toasted 1/2 cup sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1 large egg, beaten to blend 1/4 teaspoon almond extract For the Filling: 1 12-ounce package frozen unsweetened raspberries, thawed, strained 3 tablespoons seedless raspberry preserves 1/4 cup (1/2 stick) unsalted pareve passover margarine 8 ounces bittersweet chocolate, chopped 1 tablespoon honey 2 1/2-pints baskets (about) fresh raspberries


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