Raspberry Chocolate Hazelnut Tart

• 2 cups hazelnuts (toasted and skins rubbed off)
• 6 tablespoons brown sugar, packed
• 1/4 teaspoon cinnamon
• 1/4 cup unsalted butter, melted
• 3/4 cup whipping cream
• 6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
• 1 pint fresh raspberry
• 1/4 cup seedless raspberry jam

1. Preheat the oven to 325u0b0.
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.

hazelnuts, brown sugar, cinnamon, unsalted butter, whipping cream, bittersweet chocolate, fresh raspberry, seedless raspberry jam

Taken from www.food.com/recipe/raspberry-chocolate-hazelnut-tart-456825 (may not work)