Raspberry Ricotta Tart With Chocolate And Amaretto

• 2 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1 tsp baking powder
• 2 None eggs
• 7 tbsp softened butter
• 1 cup ricotta cheese
• 2 tbsp almond liqueur (such as Amaretto)
• 3 1/2 oz dark chocolate, coarsely chopped
• 2/3 cup sliced almonds
• 1 1/4 cup frozen raspberries
• 1 tbsp powdered sugar

1. Mix the flour, 3/4 cup of sugar, the baking powder, 1 egg and the butter with a hand mixer, then knead with your fingertips to make a crumble mixture. Sprinkle two-thirds of the crumble mixture into a greased and floured 10 inch diameter springform pan. Press it into an even layer, pushing some of the mixture up the sides of the pan to make a 1-inch high edge.
2. Preheat the oven to 325u0b0F. Mix the ricotta cheese, 1/2 cup sugar, the almond liqueur and 1 egg. Stir in the chocolate and sliced almonds. Gently stir in the raspberries. Spread the mixture onto the crumble base, smooth it out and distribute remaining crumble on top. Bake for 40-45 mins.
3. Remove tart from the oven and let it cool on a wire rack, in the pan. Take it out of the pan and serve it on a plate, sprinkled with powdered sugar, possibly with some whipped cream on the side.

flour, sugar, baking powder, eggs, butter, ricotta cheese, almond liqueur, chocolate, almonds, frozen raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/18295 (may not work)