1/2 c. butter, softened
2 1/2 tbsp. Domino sugar
1/2 c. finely chopped walnuts
1 egg, beaten
1 1/2 tsp. almond extract
1 1/3 c. flour

Pastry: Cream butter and sugar, add walnuts. Blend in egg and extract. Stir in flour until completely incorporated. Press dough into individual tart tins (about 24). Freeze for at least 1 hour. Preheat oven to 350 degrees. Bake frozen shells until golden brown, 15 to 20 minutes. Cool on a rack. Shells may be stored in an airtight container between sheets of waxed paper.

VANILLA CUSTARD:

2 egg yolks, at room temperature
5 tbsp. Domino sugar
4 tbsp. cornstarch
1 1/2 tsp. vanilla
2/3 c. milk
3/4 c. butter, softened

Custard: Beat egg yolks, sugar, cornstarch and vanilla in a medium bowl until thick and pale. Heat milk in a saucepan until hot but not boiling. Pour milk into yolk mixture and beat until smooth. Return mixture to saucepan and whisk over medium heat until very thick. Return mixture to bowl and beat, adding butter one tablespoon at a time. Refrigerate until cool.

RASPBERRY SAUCE:

1 (10 oz.) pkg. frozen raspberries, thawed
2 tbsp. Domino sugar
1 tsp. cornstarch dissolved in 1 tbsp. water
1 tbsp. raspberry liqueur

Simmer raspberries with sugar in heavy saucepan until softened, stirring frequently. Add cornstarch mixture and stir until translucent. Strain through a fine sieve, pressing to extract as much pulp as possible. Cool; mix in liqueur.

CHOCOLATE GLAZE:

1 c. plus 3 tbsp. Domino sugar
1 c. cocoa
2/3 c. whipping cream
1 tsp. instant coffee powder
1/2 c. unsalted butter, chilled and cut into pieces
1 c. coarsely chopped walnuts

Combine sugar, cocoa, cream and instant coffee powder in a medium saucepan and cook over medium heat for about 5 minutes. Gradually add butter and continue cooking until butter is melted and mixture has thickened.

Assembly: Spread custard evenly into tart shells. Swirl with Raspberry Sauce, then swirl Chocolate Glaze over Raspberry Sauce. Sprinkle with chopped nuts. Repeat for each tartlet. Makes 24 small tarts.