119 PAULA DEEN’S BEST CAKES & PIES
1½ cups chocolate graham
cracker crumbs
3 tablespoons butter, melted
1 egg white, lightly beaten
1 tablespoon granulated sugar
1 (0.25-ounce) envelope
unfl avored gelatin
2 tablespoons cold water
¼ cup boiling water
1½ (8-ounce) containers frozen
whipped topping, thawed
1 tablespoon almond liqueur
1⁄3 cup Dutch process cocoa powder
2 tablespoons confectioners’ sugar
2 cups fresh raspberries
1 tablespoon seedless raspberry
jam, melted and cooled
Garnish: toasted sliced almonds- Preheat oven to 350°.
- In a small bowl, stir together cracker
crumbs, melted butter, egg white,
and granulated sugar. Press mixture
into bottom and up sides of a 10-inch
removable-bottom tart pan.- Bake for 10 minutes. Let cool
completely on a wire rack. - In a large bowl, stir together gelatin
and 2 tablespoons cold water; let stand
until softened, about 3 minutes. Add
¼ cup boiling water, stirring until
dissolved. Add whipped topping and
almond liqueur, stirring until mixture
is slightly thickened. - In a small bowl, stir together cocoa
and confectioners’ sugar. Sift cocoa
mixture over whipped topping mixture,
and gently fold together. Spread into
prepared crust. Cover and refrigerate
for at least 4 hours. - In a small bowl, stir together
raspberries and melted jam; spoon onto
tart just before serving. Garnish with
almonds, if desired.
Chocolate Almond
Mousse Tart
Makes 1 (10-inch) tart- Bakinğ TiǙ -
To toast almonds, cook them in a dry
skillet over medium-low heat, stirring
frequently, until fragrant and lightly browned.