Raspberry-Kissed Chocolate-Almond Crostada

“The secret to this recipe is an unroll-and-fill pie crust that makes this gorgeous dessert so easy!”
2hrs 20mins
8 slices

Ingredients Nutrition

  • Torte
  • 1 (8 ounce) can almond paste
  • 3 tablespoons butter, softened
  • 1 egg white
  • 3 ounces semisweet baking chocolate, melted
  • 1 pillsbury refrigerated pie crust, softened as directed on box (from 15-oz box)
  • 2 tablespoons smucker's seedless red raspberry jam
  • 14 cup sliced almonds
  • Garnishes
  • 1 teaspoon powdered sugar
  • 1 cup whipped cream


  1. Heat oven to 375°F
  2. Spray large cookie sheet with non-stick cooking spray, or line with cooking parchment paper.
  3. Break up almond paste into medium bowl; add butter and egg white.
  4. Beat with electric mixer on medium speed until smooth.
  5. Beat in melted chocolate until well blended.
  6. (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.).
  7. Unroll pie crust; place on center of cookie sheet.
  8. Spoon almond filling onto middle of crust; spread evenly to within 1 1/2 to 2 inches of edge.
  9. Fold edge of crust over filling, forming pleats; press down slightly.
  10. Spread jam over filling.
  11. Sprinkle almonds over filling and crust.
  12. Bake 25 to 35 minutes or until crust is golden brown.
  13. Cool completely, about 1 hour.
  14. Garnish top with light sprinkling of powdered sugar and dollops of whipped cream.

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