Raspberry Chocolate Hazelnut Tart

Directions

1. 1
   Preheat the oven to 325°.
2. 2
   In a food processor, finely grind the nuts, then add the sugar and cinnamon.
3. 3
   Add the butter and process until moist clumps form.
4. 4
   Press into a tart pan with a removable bottom.
5. 5
   Bake until golden brown and firm to touch, 5-10 minutes (watch closely).
6. 6
   Transfer to a rack and allow to cool completely.
7. 7
   Bring the cream to a simmer in a heavy saucepan.
8. 8
   Remove from the heat.
9. 9
   Add the chocolate and stir until melted and smooth.
10. 10
    Pour the mixture into the crust. Chill until set, about 1 hour.
11. 11
    Arrange the raspberries on top.
12. 12
    Stir the jam in a heavy small saucepan over low heat until melted.
13. 13
    Brush the melted jam over the raspberries.
14. 14
    Garnish with a little whipped cream, or shaved chocolate and a sprig of fresh mint if you would like.