Shelly's Recipe

RASPBERRY-CHOCOLATE HAZELNUT TART

Category: Tarts

2 c toasted hazelnuts, skins rubbed off
6 TBS golden brown sugar, packed
1/4 tsp cinnamon
1/4 c (1/2 stick) unsalted butter, melted
3/4 c whipping cream
6 oz bittersweet or semisweet chocolate, chopped
1 pint fresh raspberries
1/4 c seedless raspberry jam

Preheat the oven to 325.

In a food processor, finely grind the nuts, then add the sugar and cinnamon. Add the butter and process until moist clumps form. Press into a tart pan with a removable bottom. Bake until golden brown and firm to touch. Transfer to a rack and allow to cool completely.

Bring the cream to a simmer in a heavy saucepan. Remove from the heat. Add the chocolate and stir until melted and smooth. Pour the mixture into the crust. Chill until set, about 1 hour.

Arrange the raspberries on top. Stir the jam in a heavy small saucepan over low heat until melted. Brush the melted jam over the raspberries.

Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you have it.