Preparation

使地壳

• Position a rack in the center of the oven and heat the oven to 350°F.
• In a food processor, combine the cookies and flour and pulse until fully mixed and there are no pieces of cookie larger than 1/4-inch. Add the butter, vanilla, and salt and process until the mixture is the texture of wet sand. Press the mixture firmly into an 11-inch tart pan with a removable bottom, keeping the sides and bottom about 1/4-inch thick. Bake until fragrant, about 10minutes. Cool completely on a rack.

Fill the tart

• In a small saucepan, melt the jam over low heat, stirring occasionally. Bring about 2 inches of water to a boil in a 3-quart saucepan over high heat. Reduce the heat to maintain a simmer and place a snug-fitting bowl over the top of the saucepan, making sure that it does not touch the water. Add the chocolate and stir gently until melted. Add the melted jam and liqueur, stirring until incorporated. Off the heat, fold in the yogurt and salt until no streaks remain. Spoon into the crust and spread evenly.

Top the tart

• Arrange the raspberries on top of the filling and refrigerate until the filling is set, about 30 minutes.
• In a small saucepan, melt the jam over low heat, stirring occasionally. Let the jam cool slightly, then drizzle on top of the tart. Sprinkle with the hazelnuts and allow the jam to set, about 10 minutes at room temperature. Remove the tart from the pan, transfer to a serving plate, and serve.