Raspberry-Almond Cream Tart with Chocolate Ganache

For Cashew Crust (crust recipe from Epicurious):
1/2 cup salted roasted cashews
1/4 cup (packed) golden brown sugar
1 cup flour
1/4 teaspoon cinnamon
6 tablespoons butter, cut into small 1/2-inch cubes
1 large egg yolk

To Make Crust:
Preheat oven to 325°F.
Wrap outside of 9-inch-diameter spring form pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Finely grind cashews and brown sugar in processor. Add flour and spices; blend 5 seconds. Add butter and blend until mixture resembles coarse meal. Add egg yolk; using on/off turns, blend until moist clumps form. Press dough over bottom and 1/2 inch up sides of prepared pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool crust. Maintain oven temperature.

For Almond Cream:
1 7-ounce package almond paste
1/2 cup whipping cream
4 ounces cream cheese, softened
1 cup raspberries

To make Almond Cream:
Blend almond paste, cream cheese and whipping cream in processor until almost smooth. Sprinkle 1 cup raspberries over crust. Spoon almond cream into center of tart and spread evenly. Bake 7 minutes. Transfer to rack and cool.

For Chocolate Ganache Topping:
1/2 cup whipping cream
6 ounces chocolate
1 teaspoon vanilla extract
1 cup raspberries

To make Chocolate Ganache Topping:
In medium sauce pan, heat cream over medium heat. Add chocolate and stir as it melts. When mixture is smooth and shiny, add vanilla and remove from heat. Cool 10-15 minutes, so that it is not hot but is still very pliable. Spoon chocolate ganache over almond cream and spread smoothly so that it covers entire top and touches the sides of the crust. Arrange raspberries atop chocolate.

Let stand until until chocolate reached room temperature, then refrigerate at least 2 hours before serving.