Early Valentines Day!

So us "restaurant" types are always thinking ahead...WAY ahead. We have to. In order to stay up with not only competition, but also to anticipate things to come, we try to look as far into the culinary telescope that we can.

That being said, I'm looking not just to the next big holiday---New Year's Eve, but beyond that to Valentine's Day as well.


The other day I was flipping through some old Gourmet magazines looking for inspiration, and just passing the time, when I ran across a delicious looking recipe for a chocolate tart. I will tell you that I can do a lot of things in the kitchen, but will admit completely that baking is not my strong suit. Never has been. Well anyway, after I made this thing (with just a couple of my own alterations-----sorry, couldn't resist) it was so good I wanted to share the recipe with everyone. It's so rich and decadent, I think it would make a perfect Valentine's Day dessert.

Anyway, here you go:

Chocolate Almond Raspberry Tart (recipe adapted from Gourmet magazine)

Crust:

1 1/4 cups finely ground chocolate graham crackers
6 Tablespoons unsalted butter, melted

Filling:
6 ounces almond paste, crumbled
3 Tablespoons creamy peanut butter
3 Tablespoons brewed coffee
6 ounces bittersweet chocolate (don't exceed 61% cacao) chopped
1/2 cup heavy cream
1 pint fresh raspberries
2 Tablespoons seedless raspberry jam
1/4 cup Cabernet wine
1/2 cup sliced almonds, toasted


Preheat oven to 350F. Combine graham cracker crumbs and butter in a medium bowl. Stir until crumbs are evenly coated and beginning to stick together. Press crumb mixture in thin even layer onto the bottom and up the sides of a 9 inch spring-form pan. Bake crust until set and beginning to crisp, about 15 minutes. Cool crust completely.


Combine almond paste, peanut butter and coffee in a small bowl, and stir until it's become a smooth paste. Spread evenly over crust. Place the chocolate in a medium bowl, and bring cream to a simmer in a saucepan. Pour cream over chocolate, and stir to melt completely (did you know you just made a ganache?). Pour the mixture over the almond-peanut butter layer. Chill tart until chocolate is cold and let, at least 4 hours, and up to 1 day.


When tart is cooled and set. Slice raspberries in half lengthwise, and arrange around the tart. Stir jam and wine in a small pan over low heat until blended and heated through. Brush glaze over berries. Sprinkle almonds around the edge of the tart. Chill uncovered.


Using a small sharp knife, loosen crust from pan sides. Release the springform pan, cut into wedges and serve cold.

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