Hazelnut Fudge Crostata recipe
All Recipes Trusted Brands: Recipes and Tips In The Raw® Sweeteners
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 caloriescarbohydrate: 19.5 gcholesterol: 65.9 mgfat: 27.1 gfiber: 2.4 gprotein: 4.5 gsaturatedFat: 12.3 gservingSize: -sodium: 152 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Hazelnut Fudge Crostata
Directions
-
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.
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.