Fudge Crostata Assemble this chocolate and almond dessert in less than 30 minutes. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 2 hrs Bake Time: 40 mins Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 15 ounce package refrigerated piecrusts (2 crusts) 1 6 ounce package semisweet chocolate pieces ½ cup butter (no substitutes) ⅔ cup granulated sugar 1 cup ground almonds 1 egg 1 egg yolk 1 egg white Coarse sugar (optional) Sweetened whipped cream (optional) Fresh raspberries (optional) Sweetened Whipped Cream 1 cup whipping cream 2 tablespoon granulated sugar ½ teaspoon vanilla Directions Preheat oven to 425 degrees F. Place one of the prepared piecrust circles in a 10-inch tart pan with a removable bottom or in a 9-inch pie plate; press piecrust circle onto bottom and up sides of pan. Trim edges if necessary. For filling, melt chocolate pieces and 2 tablespoons of the butter in a heavy small saucepan over low heat, stirring constantly until smooth. Remove from heat; set aside. Beat remaining butter and the 2/3 cup granulated sugar in a medium mixing bowl with an electric mixer on medium to high speed until combined. Add the ground almonds, the whole egg, egg yolk, and melted chocolate mixture; mix well. Spread the chocolate mixture evenly over bottom of pastry-lined pan. For lattice top, cut the second prepared piecrust circle into 1/2-inch-wide strips using a fluted pastry wheel or knife. Carefully arrange pastry strips in a lattice design over chocolate mixture. Trim pastry strips even with the edge. Beat egg white in a small bowl until foamy; gently brush over lattice. If desired, sprinkle with coarse sugar. Bake in the preheated oven for 10 minutes; reduce oven temperature to 350 degrees F. Bake for 30 to 35 minutes more or until crust is golden. (To prevent overbrowning, cover edge of crust with foil after 15 to 20 minutes of baking if necessary.) Cool completely on a wire rack. If using the tart pan, carefully remove sides. To serve, cut into wedges. If desired, serve with Sweetened Whipped Cream and fresh raspberries. Makes 12 servings. Sweetened Whipped Cream In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Look for coarse sugar at specialty food stores or request some from the bakery at your local supermarket. Print Nutrition Facts (per serving) 350 Calories 20g Fat 34g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 350 % Daily Value * Total Fat 20g 26% Saturated Fat 8g 40% Sodium 288mg 13% Total Carbohydrate 34g 12% Protein 7g Calcium 30.3mg 2% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.