Chocolate Cabernet Tart

• 2 cups Chopped Almonds
• 3/4 cups Sugar
• 4-1/2 cups Cold Butter, Cut Into Small Pieces
• 18 pieces Good Quality Bittersweet Chocolate, Coarsely Chopped
• 3/4 cups Heavy Cream
• 3/4 cups Cabernet Sauvignon
• 1/2 cups Sour Cream
• 1/2 cups Sugar Plus Extra For Coating Raspberries

1. Set oven to 350 degrees.
2. For the crust :
3. Process the almonds, sugar and butter in a food processor until just combined. Press into a 10-inch tart pan with a removable bottom. Bake for 20 to 25 minutes until golden brown . Cool the crust completely.
4. For the filling :
5. To make the filling , place the chopped chocolate in a medium size bowl. Combine the remaining ingredients in a saucepan and bring to just a boil. Pour the hot liquid over the chocolate and stir until the chocolate is melted and the mixture is smooth. Pour the filling into the prebaked and cooled tart crust . Refrigerate until set.
6. If desired, the fresh raspberries may be rolled in the extra sugar to garnish the tart.
7. Close your eyes, take a bite and enjoy pure bliss.

almonds, sugar, butter, bittersweet chocolate, heavy cream, cabernet sauvignon, sour cream, sugar

Taken from tastykitchen.com/recipes/desserts/chocolate-cabernet-tart/ (may not work)