Yield
Makes 8 servings
James Carrier

How to Make It

Step 1

In a blender or food processor, whirl almonds with 2 tablespoons sugar until finely ground; if using a blender, whirl half of the mixture at a time.

Step 2

Pour nut mixture into a 9-inch tart pan with a removable rim. Add butter and rub with fingers until mixture forms fine crumbs. Press nut mixture evenly over bottom and up side of pan until flush with rim.

Step 3

Bake crust in a 325° oven until dark gold, about 20 minutes.

Step 4

Spread crust bottom with jam. Cool on a rack.

Step 5

In a 1- to 2-quart pan over medium heat, stir cream and chocolate until smoothly melted, about 2 minutes. Stir in lemon juice and almond extract. Evenly spoon into crust.

Step 6

Chill tart until filling is firm to touch, 1 to 1 1/4 hours.

Step 7

Arrange red raspberries in a single layer on filling.

Step 8

In a blender or food processor, whirl golden raspberries, remaining 2 tablespoons sugar, and liqueur until smoothly puréed. Press mixture through a fine strainer into a bowl; discard seeds. Evenly spread golden raspberry sauce in center of dessert plates.

Step 9

Remove pan rim. Cut tart into wedges and place a wedge in sauce on each plate.

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