Raspberry Cream and Chocolate Tart

Tart Batter
1 stick unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 t. salt
3 eggs, at room temperature
1 t. pure vanilla extract
1/2 t. pure almond extract
3/4 c. all-purpose flour
1/2 c. ground almonds (from approximately 3/4 cup whole almonds, processed in food processor or nut grinder)

Butter a 9-inch tart pan well. Set aside on a large baking sheet.

In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy. Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed. The mixture will look curdled. Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy. Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.

Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling.

Filling: Chocolate Layer
1 c. mini chocolate chips
1 T. flour

Place the chocolate chips in a small heatproof bowl, add the flour and toss together to coast. Set aside while preparing the cream filling.
Filling: Fruit Layer
1 container (6 oz) fresh red raspberries, rinsed and cleaned

2 T. all-purpose flour
1/3 cc. sugar
1 t. finely grated orange zest (optional)
1/4 t. salt
3/4 c. sour cream
1 large egg yolk
1 t. pure vanilla extract
1/2 t. pure almond extract
1/4 t. ground cinnamon

Confectioners’ Sugar, for dusting
One bar of good chocolate for decorating, if desired

Preheat oven to 350 degrees F.

If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.

In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.

Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan. Sprinkle the fresh raspberries evenly over the chocolate chips and then pour the sour cream mixture over and around the berries in the tart pan. The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven – don’t try to spread it, just try to pour bits of it all around the pan so it can spread while baking.

Place the tart on the baking sheet into the oven. Bake for 35 to 38 minutes until the tart is puffy and golden. Let the tart sit for 10 minutes on a rack to cool a bit before cutting. Dust the tart with confectioners’ sugar before serving.

To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.

The tart can be served warm, at room temperature or even cold.

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