Chocolate Linzertorte

Chocolate Linzertorte

¾ cup butter, softened

½ cup sugar

3 egg yolks

2 cups flour

¼ tsp salt

3 (1 oz) semisweet chocolate squares, melted and cooled

1 ½ cups whole natural almonds, toasted and ground

1 cup seedless raspberry jam

1 cup (6 oz) semisweet chocolate chips

½ cup whipping cream, whipped

    Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg yolks, beating well.

    Combine flour and salt; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture.  Stir in almonds.

    Divide dough in half.  Roll 1 portion between 2 sheets of wax paper into an 11-inch circle.  Freeze 15 minutes.  Press remaining portion into a lightly greased 11-inch tart pan.

    Bake at 375 for 5 minutes.  Spread jam over crust in pan, and sprinkle with chocolate chips.

    Rmove top sheet of wax paper from dough circle; cut circle into ½ inch wide strips using a fluted pastry wheel.  Arrange strips, lattice fashion, over tart, sealing ends to crust.

    Bake at 375 for 20 to 25 minutes.  Cool in pan on a wire rack.  Serve at room temperature with whipped cream.

    Yield: 1 (11 inch) tart.

    Prep: 30 min, Bake: 30 min.