A beautiful lattice crust bakes into chocolate fudge filling. The raspberry sauce and fresh raspberries adds the finishing touch. Fudge Crostata with Raspberries
Crust /Pastry for Two-Crust Pie
2 cups all purpose flour
1 teaspoon salt
2/3 cup shortening
5-7 tablespoons ice water
½ cup unsalted butter, softened
1 cup (6 oz) semi-sweet chocolate chips
2/3 cup sugar
1 cup ground almonds
2 eggs, separated
1 pkg (12 oz) frozen whole raspberries, thawed
¾ cup sugar
1 teaspoon lemon juice
Directions for Fudge Crostata with Raspberries
Prepare pastry for two-Crust pie using 10-inch tart pan with removable bottom or 9-inch pie pan.
Heat oven to 425°F.
In small saucepan over low heat, melt chocolate chips and 2 tablespoons of the butter. Stirring constantly until smooth. In medium bowl, beat remaining 6 tablespoons butter and 2/3 cup sugar until light and fluffy. Add almonds, 1 egg, egg yolk and melted chocolate, blend well.
Spread mixture evenly over bottom of pastry-lined pan.
To make lattice top, cut remaining pastry into ½ -inch wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edges.
In small bowl, beat egg white until foamy, gently brush over lattice.
Bake at 425°F for 10 minutes. Reduce oven temperature to 350°F and bake additional 30 minutes or until crust is golden brown. Cool. Remove sides of pan.
In blender or food processor bowl with metal blade-blend raspberries at highest speed until smooth. Press through strainer to remove seeds. Discard seeds. In small saucepan, combine raspberry puree, ¾ cup sugar and lemon juice. Mix well. Bring mixture to a boil over medium low heat. Boil 3 minutes, stirring constantly. Cool.
Garnish if desired with Sweet whipped cream, Chocolate curls and fresh raspberries. Serve with raspberry sauce, Serve and Enjoy.
CROSTATA is an open-faced fruit tart, often with a decorative lattice top.
This Fudge Crostata with Raspberry recipe is from the Pillsbury Best of the Bake-Off® Cookbook
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