Raspberry Chocolate Tart

Directions

1. 1
   In a food processor, combine the flour, walnuts, sugar and salt; cover and process until walnuts are chopped. Add butter; pulse just until crumbly. Add egg yolks; process until small moist crumbs form. Shape into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.
2. 2
   Place dough between two pieces of waxed paper; roll into a 10-in. circle. Transfer to a greased 9-in. springform pan. Press onto the bottom and 1/2 in. up the sides of pan.
3. 3
   Bake at 375° for 20-22 minutes or until golden brown. Spread with jam. Bake 5 minutes longer. Cool completely on a wire rack.
4. 4
   Meanwhile, in a heavy saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir in chocolate chips until melted. Cool to room temperature, about 1 hour, stirring occasionally.
5. 5
   Pour over crust. Refrigerate until firm, about 2 hours. Remove sides of pan. Arrange raspberries over the top.