Raspberry-Kissed Chocolate-Almond Crostada

It looks difficult, but an unroll-and-fill pie crust makes a gorgeous dessert so easy!

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Servings 8

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( 43 ) Ratings

43 Ratings

5 Stars

4 Stars

3 Stars 11%

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1 Stars

Member Reviews ( 26 )

8589e0a1-df82-4187-a92b-621859eaf655

Bake-Off® Contest 43, 2008

Lori Welander

Richmond, Virginia

ingredients 9
Prep Time 20 min
Total Time 2 hr 0 min

Ingredients

Torte

1: can (8 oz) or 1 package (7 oz) almond paste

3: tablespoons LAND O LAKES® Butter, softened

1: LAND O LAKES® Egg White

3: oz semisweet baking chocolate, melted

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

2: tablespoons SMUCKER'S® Seedless Red Raspberry Jam

1/4: cup Fisher® Chef's Naturals® Sliced Almonds

Garnishes

1: teaspoon powdered sugar

1: cup whipped cream

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Directions

1 Heat oven to 375°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper.
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 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 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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 170mg; 170%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 3g 3% Sugars 23g 23% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

gerrian

report Posted Sep. 18, 2012 1:12 PM

I have made this a few times and I can't tell you how fab it is. You need to experience it yourself......Out of this world good!!!

MeanMary2

report Posted Aug. 1, 2012 8:40 PM

Not a review...I have a question. I Hate almond paste, do not like the taste at all. What can be used in its place and where can the substitution be purchased. Almonds, sliced, slivered or whole are fine, just never even use almond extract. Thanks in advance.

Woodsy60

report Posted May. 17, 2012 9:58 PM

This was a yummy treat! I had never used almond paste before and it sure made the delicious difference. I will gladly be making this for company! :)

Marisa831

report Posted Dec. 6, 2011 6:55 PM

I'm an awful cook but this recipe was so easy to follow that my finished product looks just like the sample picture! My only suggestion is to serve this with coffe/tea/ice cream because it is not super moist, but still tasty.

deegee118

report Posted May. 26, 2010 4:42 PM

"TO DIE FOR". Elegant dessert and delicious. Love it. deegee118