1 ¾ cup chocolate graham cracker crumbs (13-14 whole crackers)
½ cup sliced, toasted, cooled, and finely chopped almonds1/3 cup sugar
7 tablespoon butter, melted
Heat oven to 350. Have ready a 9-in. tart pan with removable bottom.
Mix crust ingredients in bowl until moistened. Press over bottom and up sides of tart pan. Bake 15 minutes.
12ounces semisweet or dark chocolate chips1 ½ cup heavy whipping cream
4 tablespoons raspberry flavored liqueur (such as Chambord)
2/3 cup seedless raspberry jam
2 tablespoons sugar
Heat chocolate chips and 1 cup of cream in microwave until chocolate melts and mixture is smooth. (Tip: heat for 30 –45 seconds at a time, stirring well after each heating. Chocolate chips will hold their shape until you stir them.) Do not cook too long or the chocolate will burn. Once mixture is melted, stir in 3 tablespoons of liqueur and let stand 15 minutes.
Meanwhile, spread raspberry jam over bottom of crust. Pour chocolate mixture over the raspberry jam layer; refrigerate 4 hours or until firm.
Shortly before serving, remove tart from pan. Beat remaining ½ cup whipping cream, 1 tablespoons liqueur, and sugar until stiff peaks form (about three minutes). Serve with tart.