Serving Size : 10
Crust
1 refrigerated pie crust
1 egg white
2 teaspoons ground almonds
Filling
6 ounces sweet chocolate, broken into pieces
1/4 cup butter or margarine
2 egg yolks
2 teaspoons raspberry-flavored liqueur, if desired
2 cups fresh raspberries
Topping
1/4 cup seedless raspberry jam
1/4 teaspoon almond extract
1 ounce sweet chocolate
1 teaspoon oil
1/4 cup sliced almonds
Heat oven to 375 degrees. Prepare pie crust as directed on package for one-crust baked shell using 9″ tart pan with removable bottom or 9″ pie plate. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary. Prick crust with fork. Bake for 7 minutes.
Lightly bush crust with egg white; sprinkle with ground almonds. Bake an additional 5-10 minutes or until golden brown. Cool while preparing filling.
In medium saucepan, combine the 6 ounces of chocolate and butter; stir over low heat until melted and smooth. Remove from heat.
In a small bowl, beat egg yolks slightly; add liqueur. Add egg yolk mixture to chocolate. With a wire whisk, beat over low heat for 3-4 minutes or until mixture thickens. Pour into cooled pie crust. arrange raspberries over filling. Melt jam in small saucepan over low heat. Stir in extract; blend well. Gently brush over raspberries.
In another small saucepan, melt 1 ounce chocolate with oil; drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Store in refrigerator.