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Raspberry-Kissed Chocolate-Almond Crostada

(43)
  26 reviews
  • 20 min prep time
  • 2 hr 0 min total time
  • 9 ingredients
  • 8 servings
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It looks difficult, but an unroll-and-fill pie crust makes a gorgeous dessert so easy!

Bake-Off® Contest 43, 2008
Lori Welander
Richmond, Virginia

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

Steps

  • 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.
  • 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
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;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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