Ingredients
crust
- 1 1/4 cups finely ground chocolate wafer cookies (about 25)
- 5 tablespoons unsalted butter, melted
filling and topping
- 6 ounces almond paste, crumbled into 1/4-inch pieces (about 1 1/3 cups)
- 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1/2 cup heavy whipping cream
- 3 half-pint baskets fresh raspberries
- 2 tablespoons seedless raspberry jam
- 2 teaspoons kirsch (clear cherry brandy)
- Sliced almonds, toasted
Special equipment
- 1 9-inch-diameter tart pan with removable bottom
Description
This Dessert Is As Easy As It Is Delicious—put It Together In The Morning And Let It Chill In The Fridge Until Dinnertime.
Bon Appetit Magazine
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