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Fudge Crostata with Raspberry Sauce

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  • Prep 50 min
  • Total 3 hr 10 min
  • Servings 12
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For a unique effect, a beautiful lattice crust bakes into the chocolate fudge filling. Served with raspberry sauce, this pie will bring rave reviews.
Created Aug 18, 2010
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Ingredients

  • 1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box
  • 1 cup (250 mL) semisweet chocolate chips
  • 1/2 cup (125 mL) butter
  • 2/3 cup (150 mL) granulated sugar
  • 1 cup (250 mL) ground almonds
  • 1 egg
  • 1 egg yolk
  • 1/2 pkg (600 g) frozen raspberries, thawed
  • 2/3 cup (150 mL) granulated sugar
  • 1 tsp (5 mL) lemon juice
  • Sweetened whipped cream, if desired
  • Chocolate curls, if desired
  • Whole raspberries, if desired

Steps

  •  
    1
    Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.
  •  
    2
    Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. In 1-quart saucepan, melt chocolate chips and 2 tablespoons of the butter over low heat, stirring constantly, until smooth. In medium bowl, mix remaining 6 tablespoons butter and 2/3 cup sugar with wire whisk until light and fluffy. Stir in almonds, 1 egg, the egg yolk and melted chocolate until well blended. Spread mixture evenly over bottom of crust-lined pan.
  •  
    3
    Cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edge.
  •  
    4
    Place tart on preheated baking sheet in oven; bake 45 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil to prevent excessive browning. Remove foil last 5 minutes of baking. Cool completely, about 1 1/2 hours.
  •  
    5
    Meanwhile, in blender or food processor, blend raspberries on high speed until smooth. Place strainer over 1-quart saucepan; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Stir in 2/3 cup sugar and the lemon juice. Heat mixture to boiling, stirring constantly. Reduce heat to medium-low; boil 3 minutes, stirring constantly. Cool; refrigerate until serving time.
  •  
    6
    Before serving, garnish crostata with whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Store in refrigerator.

Nutrition Information

No nutrition information available for this recipe
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