Almond Macaroon And Raspberry Ganache tart
Almond Macaroon and Raspberry Ganache Tart
Source: Lior’s Kitchen Talk
For Crust
Matzo cake meal
1 cup whole almonds (about 5 ounce), toasted
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1 large egg, beaten to blend
1/4 teaspoon almond extract
For Filling
1 (12 ounce) package frozen unsweetened
raspberries, thawed, juices reserved
3 tablespoons seedless raspberry preserves
1/4 cup (1/2 stick) unsalted margarine
8 ounces bittersweet chocolate, chopped
1 tablespoon honey
2 1/2 pint baskets (about) fresh raspberries
Crust: Preheat oven to 350 degrees F.
Line a 9-inch tart pan
with removable bottom with heavy-duty foil, pressing foil into
scalloped sides of pan.
Grease foil and dust with matzo cake
meal.
Finely grind almonds, sugar , cinnamon and salt in processor.
Add half of beaten egg (about 1 1/2 tablespoons; reserve remaining
egg for another use) and extract and blend until dough holds
together.
Using moistened fingertips, press dough over bottom and
up sides of prepared pan.
Bake crust 10 minutes.
Wrap fingertips with paper towels and gently, but quickly, press
puffed crust to original shape.
Continue to bake crust until pale
golden, about 3 minutes longer.
Again, gently press crust to
original shape.
Cool crust completely (crust will crisp as it
cools).
Turn crust out of pan and carefully peel off foil.
Return
crust to pan.
Filling: Brush bottom of crust with 1 tablespoon preserves.
Melt margarine in heavy medium saucepan over medium-low heat.
Add chocolate and whisk until melted and smooth.
Remove pan from
heat; whisk in 2/3 cup raspberry puree and honey.
Pour chocolate filling into crust; smooth top.
Refrigerate tart
until filling is firm, at least 3 hours.
Brush filling with 1 tablespoon preserves.
Arrange enough
berries, side by side, atop filling to cover completely, pressing
berries lightly into preserves to anchor.
If desired, stir
remaining 1 tablespoon preserves in small saucepan over low heat
until melted.
Brush tops of berries with warm preserves to glaze.
Refrigerate tart uncovered up to 8 hours before serving.
Tart can be prepared 3 days ahead before decorated with fresh
raspberries.
Cover and keep refrigerated.
