INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
For crust:
Position rack in lowest third of oven. Set cookie sheet on rack and
preheat to 375F. Remove bottom from 10 1/2x9 1/2-inch heart-shape
tart pan with 1-inch-high sides and removable bottom. Place bottom on
parchment and trace heart shape.
Finely chop nuts with sugar in processor. Add flour, cinnamon, salt,
cloves and ginger. Process just to blend. Add butter and cream cheese
to processor. Process until mixture resembles coarse meal. Add 1 egg
and chocolate. Process, using on/off turns, until large moist clumps
form.
To form top crust, transfer 1 1/3 cups dough to pastry bag fitted
with no. 4 (3/8-inch diameter) plain tip. Refrigerate remaining
dough. Pipe 7 parallel diagonal lines about 3/4 inch apart across
heart outline on parchment. Pipe border around edge of heart inside
traced line, touching ends of diagonal lines (some dough may be left
over in pastry bag). Freeze 10 minutes. Brush dough with some egg
white. Slide parchment with heart onto heated cookie sheet and bake
until crust is golden and edges are beginning to brown, about 15
minutes. Run long thin spatula between crust and parchment to loosen
crust. Slide parchment with heart-shape crust onto rack and cool
completely. Maintain oven temperature.
Return removable bottom to heart pan. Press remaining dough onto
bottom and 3/4 inch up sides of pan, using plastic wrap if necessary
to prevent dough from sticking to hands. Freeze until dough is firm,
about 10 minutes. Brush lightly with egg white. Set pan on heated
cookie sheet and bake until crust is golden brown and sides are
beginning to pull away from pan, about 23 minutes. Spread bottom
crust evenly with 1/3 cup jam. Bake 3 more minutes. Cool crust
completely on rack.
For filling:
Stir chocolate, butter and cream in heavy medium saucepan over
medium-low heat until chocolate and butter are melted and mixture is
smooth. Mix in 2 tablespoon jam. Cool slightly. Pour filling evenly
into bottom crust; smooth top. Chill until filling is firm, about 30
minutes.
Spread remaining 1/3 cup jam over filling and outer edge of bottom
crust. Carefully place cooled heart-shape top crust atop jam. Press
gently to seal. Cover with foil and refrigerate overnight. (Can be
prepared 2 days ahead.)
Remove torte from pan. Transfer to platter. Let stand at room
temperature 45 minutes. Arrange raspberries in row in first space
between crust lines. Spoon whipped cream into pastry bag fitted with
small star tip. Pipe row of small rosettes in second space between
crust lines. Continue, alternating rows of raspberries and whipped
cream rosettes between crust lines.
Serves 10.
Bon Appetit February 1991
Converted by MC_Buster.

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