Serves: 12
Total Calories: 330
Prepare pie crust according to package directions for TWO-CRUST PIE using 10-inch tart pan with removable bottom or 9-inch pie pan. Place 1 prepared crust in pan press in bottom and up sides of pan. Trim edges if necessary.
Place cookie sheet in oven to preheat. Heat oven to 375° F. In small saucepan, melt chocolate chips and 2 tablespoons of the butter over low heat, stirring constantly until smooth. In medium bowl, combine remaining 6 tablespoons butter and 2/3 cup sugar beat until light and fluffy. Add almonds, egg, egg yolk and melted chocolate blend well. Spread mixture evenly in bottom of crust-lined pan.
To make lattice top, cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edges.
Place tart on preheated cookie sheet. Bake at 375°F. for 45 to 50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool completely.
Meanwhile, in blender container or food processor bowl with metal blade, blend raspberries at high speed until smooth. Place strainer over small saucepan pour berries into strainer. Press berries with back of spoon through strainer to remove seeds discard seeds. Add 3/4 cup sugar and lemon juice blend well. Bring mixture to a boil, stirring constantly. Reduce heat to medium-low boil 3 minutes, stirring constantly. Cool refrigerate until serving time.
Garnish crostata with whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Store in refrigerator.
Nutrition Per Serving: Calories 500 Protein 4g Carbohydrate 57g Fat 28g Sodium 230mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fudge Crostata with Raspberry Sauce recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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