Fudge Crostata with Raspberry Sauce

Serves: 12
Total Calories: 330


1 (15-ounce) package refrigerated pie crust (2 crusts)

1 (6-ounce) package (1 cup) semisweet chocolate chips
1/2 cup butter or margarine, softened
2/3 cup sugar
1 cup ground almonds
1 egg
1 egg yolk

1 (12-ounce) bag frozen raspberries without syrup, thawed
3/4 cup sugar
1 teaspoon lemon juice

Sweetened whipped cream
chocolate curls
Whole raspberries


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.

Nutritional Facts:

Serves: 12
Total Calories: 330
Calories from Fat: 155

This Fudge Crostata with Raspberry Sauce recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
08: Pies and Tarts
Almond Macaroon Cherry Pie
Apple Date Pie
Apple Nut Cookie Tart
Apple Nut Lattice Tart
Apricot Coconut Cream Pie
Apricot Tea Tart
Buttered Rum Banana Pecan Pie
Caramel Candy Pie
Caribbean Truffle Pie
Cherry-Berry Pie
Chocolate Caramel Satin Pie
Chocolate Dream Pie
Chocolate Orange Layer Pie
Chocolate Silk Pecan Pie
Chocolate Swirl Coconut Almond Tart
Chocolate-Laced Apricot Walnut Tart
Coconut Fudge Crescent Tart
Coffee Crunch Chocolate Tart
Company's Coming Cashew Pie
Cranberry Cheesecake Tart
Cream Cheese Brownie Pie
French Silk Chocolate Pie
Frost-on-the-Pumpkin Pie
Fudge Crostata with Raspberry Sauce
Grandmother's Raisin Cream Pie
Lemon Cloud Pie
Lemon Luscious Pie
Luscious Almond Caramel Pie
Melba Streusel Pie
Mystery Pecan Pie
Open Sesame Pie
Orange Kist Coconut Cream Pie
Peacheesy Pie
Peanut Butter Luster Pie
Pecan Caramel Tart
Pennsylvania Dutch Cake and Custard Pie
Pineapple Blueberry Cream Tart
Pineapple Crunch Pie
Raspberry Angel Cream Pie
Strawberry Devonshire Pie
Taffy Apple Cheesecake Pie
Tangy Crescent Nut Tart
Taste o' Lemon Cream Tart
Toffee Dream Pie
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