Raspberry-Kissed Chocolate-Almond Crostada

(43)
  26 reviews
  • 20 min prep time
  • 2 hr 0 min total time
  • 9 ingredients
  • 8 servings

Ingredients

Torte

1
can (8 oz) or 1 package (7 oz) almond paste
3
tablespoons butter, softened
1
egg white
3
oz semisweet baking chocolate, melted
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons seedless red raspberry jam
1/4
cup sliced almonds

Garnishes

1
teaspoon powdered sugar
1
cup whipped cream

Directions

  1. 1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
  2. 2 Break up almond paste into medium bowl; add butter and egg white. Beat with electric mixer on medium speed until smooth. Beat in melted chocolate until well blended. (Or, in food processor bowl with metal blade, break up almond paste; add butter and egg white. Cover; process with on-and-off pulses until smooth. Add melted chocolate. Cover; process until smooth.)
  3. 3 Unroll pie crust; place on center of cookie sheet. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge. Fold edge of crust over filling, forming pleats; press down slightly. Spread jam over filling. Sprinkle almonds over filling and crust.
  4. 4 Bake 25 to 35 minutes or until crust is golden brown. Cool completely, about 1 hour. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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