Text 27084, 76 rader
Skriven 2015-05-17 05:25:54 av Dave Drum (1:261/38.0)
Ärende: Gourmet 985
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate, Almond & Raspberry Tart
 Categories: Pies, Pastry, Nuts, Chocolate, Fruits
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
  1 1/4 c  Fine ground chocolate wafer
           - cookies
      5 tb Unsalted butter; melted

MMMMM---------------------FILLING & TOPPING--------------------------
      6 oz Almond paste; in 1/4"
           - crumbles
      6 oz Bittersweet chocolate; less
           - than 61% cacao, chopped
    1/2 c  Heavy whipping cream
  1 1/2 pt Fresh raspberries
      2 tb Seedless raspberry jam
      2 ts Kirsch
           Sliced almonds; toasted

  Special equipment: 1 9" dia tart pan with removable bottom

  Ingredient info: Almond paste is available in the baking
  aisle of most supermarkets and at specialty foods stores.

  This dessert is as easy as it is delicious-put it together
  in the morning and let it chill in the fridge until dinner
  time.

  FOR CRUST: Preheat oven to 350+.F/175+.C. Combine cookie
  crumbs and 5 tablespoons butter in medium bowl. Stir until
  crumbs are evenly coated and beginning to stick together.
  Press crumb mixture in thin even layer onto bottom and up
  sides of 9-inch-diameter tart pan with removable bottom.
  Bake crust until set and beginning to crisp, pressing with
  back of fork if crust puffs, about 15 minutes. Cool crust
  completely on rack.

  FOR FILLING AND TOPPING : Sprinkle almond paste over crust.
  Gently press to even layer. Place chocolate in medium bowl.
  Bring cream to simmer in small saucepan. Pour cream over
  chocolate. Let stand 1 minute, then whisk until melted and
  smooth. Pour ganache evenly over almond layer. Chill tart
  until chocolate is cold and set, at least 4 hours and up to
  1 day.

  Arrange raspberries, pointed side up, over top of tart. Stir
  jam and kirsch in small pan over low heat until blended and
  heated through. Brush glaze over berries. Sprinkle almonds
  around edge of tart.

  DO AHEAD: can be made 6 hours ahead. Chill uncovered.

  Using small sharp knife, loosen crust from pan sides. Push
  up pan bottom, releasing tart. Cut into wedges; serve cold.

  by Dede Wilson

  Bon App+¬tit | December 2010

  Yield: Makes 8 to 10 servings

  MM Format by Dave Drum - 28 December 2010

  Uncle Dirty Dave's Archives

MMMMM

... Fat free cheese is like meat-free beef.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)