Chocolate Razipane Tart

Source: Chef Rachelle Nutt

7 ounces almond paste
2 tablespoons granulated sugar
6 tablespoons butter
4 tablespoons raspberry jam
2 large eggs
6 tablespoons spelt flour
6 tablespoons Ghirardelli sweet ground chocolate
2/3 cup Ghirardelli chocolate chips
2 tablespoons heavy whipping cream

Heat oven to 350 degrees F.

Butter a tart pan, then dust with a little ground chocolate. Set aside.

Grate almond paste into a mixing bowl. Add sugar and butter; mixing on high speed, mix until well combined. One tablespoon at a time, add 2 tablespoons raspberry jam, mixing between each addition. Scrape down the sides of the bowl, then mix until the mixture is light and fluffy.

In a separate bowl, combine ground chocolate and flour; stir to combine. Fold dry ingredients into the butter mixture until just combined. Spread batter evenly in the tart pan. Bake 25 minutes or until a wooden pick inserted in the between the center and the edge of the pan comes out clean. (Note: The middle of the tart will seem too soft but will set up while cooling.) Let tart cool on a wire rack.

Heat the chocolate chips, heavy whipping cream and remaining jam in a double-boiler until melted, making sure to whisk the mixture constantly to prevent scorching. Once the mixture is well blended and smooth, remove the pan from heat and pour the mixture over the cooled tart.