Valentine’s Day is time for chocolate, of course, and what goes with chocolate better than raspberries? (Or, okay, maybe strawberries.) How about nuts? In this Chocolate Almond Raspberry Tart from the St. Francis Inn, Saint Augustine, Florida, you get all three: A creamy but easy to make chocolate filling lies in a sweet, crisp pastry crust that contains toasted almonds. Red berries (your choice) top the filling, giving a touch of fresh tartness, not to mention Valentine’s Day color. Think about making this rich, sweet dessert for the 14th — it’s worth the splurge, especially if you share it with someone special.
Chocolate Almond Raspberry Tart
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped toasted almonds
1/4 teaspoon salt
24 oz chocolate chips
2 1/2 cup heavy cream
Tart Shell Recipe (makes 2)
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped toasted almonds
1/4 teaspoon salt
Combine ingredients into a dough, split into two balls. Press each ball into
an un-greased tart pan (bottom and up the sides). Bake at 400 for 10-12
minutes. Let cool.
Filling:
24 oz chocolate chips
2 1/2 cup heavy cream
Scald the cream (heat until small bubbles appear around the edges of the pan), pour over chocolate chips. Stir until smooth. Pour into tart shells, refrigerate until set.
Top with raspberries or strawberries.