An elegant tart with an almond and chocolate wafer crust, a creamy cocoa mascarpone filling and crowned with fresh raspberries.

Cocoa Mascarpone Raspberry Tart

3 tablespoons unsalted butter
1/2 cup sliced almonds, toasted
12 thin chocolate wafers (to yield 1/2 cup crumbs)
1 cup mascarpone
1/4 cup heavy cream
2 teaspoons unsweetened cocoa powder
2 tablespoons powdered sugar, plus more for dusting on top
2 pints fresh raspberries

1. Preheat the oven to 350°F (175°C).
2. Melt the butter in a small saucepan or microwave.
3. Place the almonds and cookies in the work bowl of the food processor and finely grind.
4. In a medium-sized bowl combine the melted butter with the crumb mixture,stirring until evenly moistened.
5. Lightly grease a tart pan. Press crumb mixture into the bottom of the pan, but not up the sides. Bake until crisp, 6 to 8 minutes. Set aside to cool.
6. While the tart shell is baking and cooling, whisk together the mascarpone, heavy cream, cocoa powder, and 2 tablespoons powdered sugar in the other bowl.
7. Dot the cooled cookie crust with tablespoonfuls of the filling. Smooth the filling over the crust with a spatula, being careful not to stir up the crumbs. top with the berries.
8. Refrigerate until ready to serve. Just before serving, lightly sift powdered sugar over the berries.

Makes 6 to 8 servings.