Fudge Crostata with Raspberry Sauce


1 recipe pastry for a 9 inch double crust pie
1 t flour
1 package semisweet chocolate pieces (6 oz)
1/2 cup butter
2/3 cup sugar
1 cup ground almonds
1 egg
1 egg, separated
1 1/2 cups fresh raspberries (or frozen without syrup, thawed)
3/4 cup sugar
1 teaspoon lemon juice
Sweetened whipped cream, if desired
Chocolate curls, if desired
Whole raspberries, if desired

Use a 10-inch tart pan with removable bottom or a 9-inch glass pie pan. Place 1/2 of the pie crust in pan; press in bottom and up side of pan. Trim edge if necessary. Reserve remaining crust. Place cookie sheet on middle oven rack in oven to preheat; heat oven to 425F.

In a small saucepan, melt the chocolate pieces and 2 tablespoons of the butter over low heat, stirring constantly, until smooth. In medium bowl, beat remaining 6 tablespoons butter with 2/3 cup sugar until light and fluffy. Stir in almonds, 1 egg, egg yolk and melted chocolate until well blended. Spread mixture evenly over bottom of pie crust-lined pan.

To make lattice top, roll out remaining crust and cut into 1/2-inch-wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edges.

In a small bowl, beat egg white until foamy. Gently brush over lattice. Place tart on preheated cookie sheet in oven; bake for 10 minutes.

Reduce heat to 350 degrees and bake 30 to 35 minutes or until crust is golden brown. During last 10 to 15 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Remove from oven and cool completely.

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 3/4 cup sugar and the lemon juice. Heat mixture to boiling, stirring constantly. Reduce heat 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.

Makes 10 to 12 servings.

Notes:

This is a great dessert. The combination of raspberries and chocolate is hard to beat.

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