Raspberry Chocolate Hazelnut Tart

Raspberry Chocolate Hazelnut Tart

Ingredients:
nuts, hazelnuts or filberts
sugars, brown
spices, cinnamon, ground
butter, without salt
cream, whipped, cream topping, pressurized
pascha, organic bitter-sweet dark chocolate chips,
raspberries, raw
jams and preserves, apricot

Directions:
Preheat the oven to 325.
In a food processor, finely grind the nuts, then add the sugar and cinnamon.
Add the butter and process until moist clumps form.
Press into a tart pan with a removable bottom.
Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
Transfer to a rack and allow to cool completely.
Bring the cream to a simmer in a heavy saucepan.
Remove from the heat.
Add the chocolate and stir until melted and smooth.
Pour the mixture into the crust.
Chill until set, about 1 hour.
Arrange the raspberries on top.
Stir the jam in a heavy small saucepan over low heat until melted.
Brush the melted jam over the raspberries.
Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.