Gratitude Is Mine:FUDGE CROSTATA WITH RASPBERRIES

A beautiful lattice crust bakes into chocolate fudge filling. The raspberry sauce and fresh raspberries adds the finishing touch. Fudge Crostata with Raspberries

Serving: 12

Ingredients

Crust /Pastry for Two-Crust Pie

2 cups all purpose flour

1 teaspoon salt

2/3 cup shortening

5-7 tablespoons ice water

Filling

½ cup unsalted butter, softened

1 cup (6 oz) semi-sweet chocolate chips

2/3 cup sugar

1 cup ground almonds

2 eggs, separated

Sauce

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.

NOTE

CROSTATA is an open-faced fruit tart, often with a decorative lattice top.