Chocolate Tart With Cranberry Raspberry Sauce

• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/4 cup sugar
• 1/2 cup cold butter, cubed
• 1-1/2 cups unblanched almonds
• 1/2 cup packed brown sugar
• 1/2 cup dark corn syrup
• 2 large eggs, room temperature
• 4 ounces bittersweet chocolate, melted
• 2 tablespoons butter, melted
• 2 cups fresh raspberries, divided
• 1 cup fresh or frozen cranberries, thawed
• 3/4 cup sugar
• 2 tablespoons port wine or water

1. Preheat oven to 350u0b0. Process flour, oats and sugar in a food processor until oats are ground. Add butter; pulse until crumbly. Press onto bottom and 1 in. up sides of an ungreased 10-in. springform pan. Bake until lightly browned, 14-16 minutes. Cool on a wire rack.
2. Process almonds in a food processor until coarsely chopped. Beat brown sugar, corn syrup, eggs, chocolate and melted butter; stir in almonds.
3. Pour into prepared crust. Bake until center is set and crust is golden brown, 25-30 minutes. Cool completely on a wire rack.
4. Meanwhile, in a small saucepan, combine 1 cup raspberries, cranberries, sugar and wine. Bring to a boil, stirring to dissolve sugar. Reduce heat to low; cook, uncovered, until cranberries pop, 4-5 minutes, stirring occasionally. Remove from heat; cool slightly.
5. Press berry mixture through a fine-mesh strainer into a bowl; discard seeds. Refrigerate sauce until serving.
6. Remove rim from pan. Serve tart with sauce and remaining raspberries.

flour, oldfashioned oats, sugar, cold butter, unblanched almonds, brown sugar, corn syrup, eggs, bittersweet chocolate, butter, fresh raspberries, frozen cranberries, sugar, port wine

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