Fudge Crostata With Raspberry Sauce

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“From Pillsvury Bake-off. Sounds different and yummy.”
1hr 30mins

Ingredients Nutrition


  1. Prepare pie crust according to pkg. directions for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.
  2. Place 1 prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.
  3. Place cookie sheet in oven to preheat. Heat oven to 375.
  4. In small saucepan, melt chocolate chips and 2 T. of the butter over low heat, stirring constantly until smooth. In medium bowl, combine remaining 6 T. of butter and 2/3 cups of sugar; beat until light and fluffy. Add almonds, egg, egg yolk and melted chocolate; blend well. Spread mixture evenly in bottom of crust-lined pan.
  5. To make lattice top, cut 2nd crust into 1/2 inch wide strips. Arrange strips in lattice design over chocolate mixture. Trime and seal edges.
  6. Place tart on preheated cookie sheet. Bake at 375 for 45-50 minutes or until crust is golden brown. If necessary, cover edge of crust with strips of foil during last 10-15 minutes of baking to prevent excessive browning. Cool completely.
  7. Meanwhile, in blend container or food processor with metal blend, blend raspberries at high speed until smooth. Place strainer over small saucepan; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds.
  8. Add 3/4 cup sugar and lemon juice; blend well. Bring mixture to a boil, stirring constantly. Reduce heat to medium-low; boil 3 minutes, stirring constantly. Cool; refrigerate until serving time. Garnish crostata with whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Store in refrigerator.

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