Pillsbury Most Requested Recipes™ - Pies, Tarts & More - (Page 59) worth the extra time Fudge Crostata with Raspberry Sauce Prep Time: 50 Minutes Ready in: 3 Hours 10 Minutes Servings: 12 Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box Filling 1 /2 2 /3 1 1 1 1 cup semisweet chocolate chips cup butter cup sugar cup ground almonds egg egg yolk Sauce 1 package (12 oz) 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 1. Make pie crusts as directed on box for TwoCrust 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 cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. 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 cookie sheet in oven; bake 45 to 50 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. Cool completely, about 11/2 hours. Pillsbury Most Requested Recipes™ 59 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 3 /4 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 per serving: 1 SeRviNg: Calories 500 (Calories from Fat 250); Total Fat 28g (Saturated Fat 13g); Cholesterol 70mg; Sodium 230mg; Total Carbohydrate 57g (Dietary Fiber 3g; Sugars 37g); Protein 4g exChaNgeS: 1 Starch, 3 Fruit, 51/2 Fat
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.