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Fudge Crostata with Raspberry Sauce




Source of Recipe


Internet


List of Ingredients




CRUST
1 refrigerated Pie Crusts

FILLING
1 (6- oz) pkg. (1 cup) semi-sweet chocolate chips
1/2 cup butter
2/3 cup sugar
1 cup ground almonds
legg
1 egg yolk

SAUCE
1 (12-oz.) pkg. frozen raspberries without syrup, thawed
3/4 cup sugar
1 teaspoon lemon juice
Sweetened whipped cream, if desired
Chocolate curls, if desired
Whole raspberries, if desired

Recipe



Prepare pie crusts as directed on package 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, 1 egg, egg yolk and melted chocolate; blend well. Spread mixture evenly over bottom of crust-lined pan.

To make lattice top, cut second crust into ‘/2-inch-wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edges. fl 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 1½ hours or until completely cooled. 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 34 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.

Before serving, garnish crostata with whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Store in refrigerator.

Yield: 12 servings