Raspberry Chocolate Tart

• 1 cup all-purpose flour
• 1/3 cup walnut pieces
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 egg yolks
• 1/3 cup seedless raspberry jam
• 3/4 cup plus 2 tablespoons heavy whipping cream
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup fresh raspberries

1. In a food processor, combine the flour, walnuts, sugar and salt; cover and process until walnuts are chopped. Add butter; pulse just until crumbly. Add egg yolks; process until small moist crumbs form. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
2. Place dough between two pieces of waxed paper; roll into a 10-in. circle. Transfer to a greased 9-in. springform pan. Press onto the bottom and 1/2 in. up the sides of pan.
3. Bake at 375u0b0 for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
4. Meanwhile, in a heavy saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Cool to room temperature, about 1 hour, stirring occasionally.
5. Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top.

flour, walnut pieces, sugar, salt, cold butter, egg yolks, seedless raspberry jam, heavy whipping cream, chocolate chips, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-chocolate-tart/ (may not work)