Bake-Off® Contest 34, 1990
Boston, Massachusetts

Fudge Crostata with Raspberry Sauce

For a unique effect, a beautiful lattice crust bakes into the chocolate fudge filling. Served with raspberry sauce, this pie will bring rave reviews.

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  • prep time 50 min
  • total time 3 hr 10 min
  • ingredients 13
  • servings 12
 

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

1
cup semisweet chocolate chips
1/2
cup butter
2/3
cup sugar
1
cup ground almonds
1
egg
1
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

SAVE ON THIS RECIPE!

LOCATION

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 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 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 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.
  • 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 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 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 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
60mg
60%;
Sodium
240mg
240%;
Total Carbohydrate
54g
54%
(Dietary Fiber
3g
3%
  Sugars
33g
33%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.