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Raspberry Truffle Tart

1 refrigerated pie crust
1 egg white
2 teaspoons ground almonds

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

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.


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