| 1. | Heat oven to 375°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch tart pan with removable bottom or 9-inch glass pie pan. Trim edge if necessary. Bake 7 minutes. |
| 2. | Remove partially baked crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while making filling. |
| 3. | In 2-quart saucepan, melt 6 oz chocolate and the butter over low heat, stirring occasionally, until smooth. Remove from heat. |
| 4. | In small bowl, beat egg yolks slightly with wire whisk. Stir in liqueur. Add egg yolk mixture to chocolate. With wire whisk, beat over low heat 3 to 4 minutes, stirring frequently, until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling. |
| 5. | In 1-quart saucepan, melt jam over low heat. Stir in extract. Gently brush over raspberries. |
| 6. | In another 1-quart saucepan, melt 1 oz chocolate with oil over low heat, stirring frequently, until smooth. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate until set, about 30 minutes. Garnish with mint leaves. Store in refrigerator. |