1 c. walnuts, ground
1/2 c. unsalted butter, softened
3 tbsp. sugar
1 1/2 c. all-purpose flour
1 egg yolk, beaten
1/2 tsp. vanilla extract

FILLING:

2 pt. fresh raspberries
1 pkg. unflavored gelatin
2 tbsp. black raspberry liqueur
1 (10 oz.) jar red currant jelly
Unsweetened whipped cream

Mix ground nuts and crust ingredients until crust blended. Pour into buttered 9 inch tart pan with removeable bottom. Chill 1 hour. Preheat oven to 350 degrees.

Fill tart shell with berries. In small saucepan combine gelatin and liqueur, let soften 1 minute. Add jelly and stir over low heat until smooth and gelatin has dissolved. Remove from heat. Cool slightly and spoon gently over berries. Refrigerate 1 hour or until set. Serve with whip cream.