Hazelnut Fudge Crostata recipe

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Ingredients

1 refrigerated pie crust, softened as directed on package
½ cup butter
¾ cup Stevia In The Raw® Bakers Bag
1 cup ground hazelnuts
2 eggs
6 ounces semisweet chocolate baking bar, melted, cooled
2 ounces white chocolate baking bar, melted
¼ teaspoon vegetable oil
½ cup whipping cream, whipped
12 fresh raspberries
Small mint leaves or other small edible leaves

Nutrition Info

326.6 calories
carbohydrate: 19.5 g
cholesterol: 65.9 mg
fat: 27.1 g
fiber: 2.4 g
protein: 4.5 g
saturatedFat: 12.3 g
servingSize: -
sodium: 152 mg
sugar: 10.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 350 degrees F. Roll crust to 12 inches. Fit in bottom and up side of 10-inch tart pan with removable bottom. Trim edge. Bake 5 to 8 minutes or until beginning to brown. With back of wooden spoon, gently press out any bubbles.

  2. Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy. Add hazelnuts, eggs and melted semisweet and chocolate, mix well. Spread in partially baked crust. Bake 25 to 30 minutes or until filling is set. Cool 1 hour. Mix melted white chocolate baking bar with oil. With fork, drizzle over surface of tart. Let stand until set, about 1 hour. Or place in refrigerator 15 minutes to set quickly. Cut in wedges to serve. Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves.

Recipe Yield

12 servings

Recipe Note

This chocolate and hazelnut crostata makes an impressive dessert topped with fresh raspberries and little mint leaves.

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