Raspberry-Chocolate Tart

• 1/2 cup softened butter
• 2/3 cup confectioners sugar
• 1 egg
• 3 5/8 tablespoons ground almonds
• 1 5/8 cups flour
• 2 3/8 tablespoons sugar
• 1 5/8 cups frozen raspberries
• 1 2/3 cups semisweet chocolate
• 1 cup heavy cream

1. In the bowl, mix softened butter, sugar, egg, ground almonds, and a pinch of salt.
2. Beat with a spatula to mix the ingredients and add the flour all at once.
3. Mix well with a spatula , then with your hands.
4. Refrigerate for 15 minutes.
5. Preheat oven to 170 degrees Celsius.
6. Roll out the dough on a floured surface so it is 4 mm thick.
7. Fit the dough in a buttered tart dish.
8. Even the edges with a knife.
9. Prick the dough with a fork in several places and bake for 25 minutes.
10. Allow to cool.
11. Meanwhile, make the raspberry filling. Combine raspberries and sugar in a saucepan and heat until thick.
12. Cool and pour it over the dough.
13. Place the chocolate in a bowl.
14. Boil the cream, remove from heat and add to the chocolate. Stir until smooth.
15. Pour the chocolate ganache on top of the raspberries.
16. Level the surface with a spatula and refrigerate it for at least for 2 hours.

butter, confectioners sugar, egg, ground almonds, flour, sugar, frozen raspberries, semisweet chocolate, heavy cream

Taken from www.yummly.com/recipe/Raspberry-Chocolate-Tart-782464 (may not work)