Blind-bake pie crust as directed on the box for a one-crust shell in a nine-inch tart pan or a nine-inch glass pie pan. Trim edges to make round. Fill the pan with pie weights (or dried red beans), and bake six to eight minutes. This will not completely bake the shell, but it will be enough to carry on the next steps. Leave the oven on.
Remove the crust from oven. Lightly brush crust the inside of the crust with egg white, then sprinkle with ground almonds. Bake six to ten minutes longer, until golden. Remove the crust from the oven and let it cool.
In a two-quart saucepan over very low heat (best way: in a metal bowl over a pan of simmering water), combine about four-fifths the cut-up bittersweet chocolate with the butter. (Save the rest of the chocolate for garnish.)
Stir the chocolate and butter until smoothly melted. Remove from heat.
In a small bowl, whisk the beat egg yolks lightly. Stir in liqueur.
In a two-quart saucepan over very low heat (best way: in a metal bowl over a pan of simmering water), combine about four-fifths the cut-up bittersweet chocolate with the butter. (Reserve the rest of the chocolate for garnish.)
Stir the chocolate and butter until smoothly melted. Remove from heat.
In a small bowl, whisk the beat egg yolks lightly. Stir in liqueur.
Whisk the egg yolk mixture into the warm chocolate, and keep whisking lightly for three or four minutes until the mixture is thick. Pour the chocolate filling into the cool baked shell.
Arrange raspberries over filling.
In a saucepan, melt jam over low heat. Stir in the vanilla extract. Brush this mixture over the raspberries.
In another saucepan, melt the reserved 1 oz chocolate with the oil over low heat, stirring frequently, until smooth. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate until the filling is set--about a half-hour. Garnish with mint leaves. Store in refrigerator.
