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15

Raspberry-Kissed Chocolate-Almond Crostada

43 Ratings

26 Comments

Prep 20 min
Total 2 hr 0 min
Ingredients 9
Servings 8

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

Bake-Off® Contest 43, 2008

Lori Welander

Richmond, Virginia

Ingredients

Torte

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

tablespoons butter, softened

egg white

oz semisweet baking chocolate, melted

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

tablespoons seedless red raspberry jam

1/4

cup sliced almonds

Garnishes

teaspoon powdered sugar

cup whipped cream

Steps

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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.

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Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 210

% Daily Value

Total Fat: 24g; 36%
Saturated Fat 9g 46% Trans Fat 0g
Cholesterol: 15mg; 5%
Sodium: 170mg; 7%
Potassium: 180mg; 5%
Total Carbohydrate: 41g; 14%
Dietary Fiber 3g 12% Sugars 23g
Protein: 5g

% Daily Value*:

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