1. Preheat the oven to 325°. 2. In a food processor, finely grind the nuts, then add the sugar and cinnamon. 3. Add the butter and process until moist clumps form. 4. Press into a tart pan with a removable bottom. 5. Bake until golden brown and firm to touch, 5-10 minutes (watch closely). 6. Transfer to a rack and allow to cool completely. 7. Bring the cream to a simmer in a heavy saucepan. 8. Remove from the heat. 9. Add the chocolate and stir until melted and smooth. 10. Pour the mixture into the crust. Chill until set, about 1 hour. 11. Arrange the raspberries on top. 12. Stir the jam in a heavy small saucepan over low heat until melted. 13. Brush the melted jam over the raspberries. 14. Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like. ---------------------------------------------------------------------------
Nutrition
Ingredients
