Chocolate-Cabernet Tart

Ingredients

Crust

• 2 cups chopped almonds
• 3/4 cup sugar
• 4 1/2 tablespoons cold unsalted butter, cut into small pieces

Filling

• 18 ounces good-quality bittersweet chocolate, coarsely chopped
• 3/4 cup heavy cream
• 3/4 cup cabernet savignon wine
• 1/2 cup sour cream
• 1/2 cup sugar, plus extra
• sugar, for coating raspberries
• raspberries, for garnish

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   To make the crust, process all crust ingredients in a food processor until just combined.

3. 3

   Press into a 10-inch tart pan with a removable bottom.

4. 4

   Bake for 20-25 minutes or until golden brown. Cool.

5. 5

   To make the filling, place the chocolate in a medium-sized bowl.

6. 6

   Combine the remaining ingredients in a saucepan and bring just to a boil.

7. 7

   Pour the hot liquid mixture over the chocolate and stir until the chocolate has melted and the mixture is smooth.

8. 8

   Pour the filling into the prebaked, cooled tart crust; refrigerate until set.

9. 9

   Roll the raspberries in sugar and use to garnish pieces of the tart.