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1
Prepare pie crust according to pkg.
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2
directions for two-crust pie using 10 inch tart pan with removable bottom or 9 inch pie pan.
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3
Place 1 prepared crust in pan; press in bottom and up sides of pan.
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4
Trim edges if necessary.
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5
Place cookie sheet in oven to preheat.
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6
Heat oven to 375.
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7
In small saucepan, melt chocolate chips and 2 T. of the butter over low heat, stirring constantly until smooth.
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8
In medium bowl, combine remaining 6 T. of butter and 2/3 cups of sugar; beat until light and fluffy.
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9
Add almonds, egg, egg yolk and melted chocolate; blend well.
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10
Spread mixture evenly in bottom of crust-lined pan.
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11
To make lattice top, cut 2nd crust into 1/2 inch wide strips.
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12
Arrange strips in lattice design over chocolate mixture.
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13
Trime and seal edges.
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14
Place tart on preheated cookie sheet.
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15
Bake at 375 for 45-50 minutes or until crust is golden brown.
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16
If necessary, cover edge of crust with strips of foil during last 10-15 minutes of baking to prevent excessive browning.
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17
Cool completely.
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18
Meanwhile, in blend container or food processor with metal blend, blend raspberries at high speed until smooth.
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19
Place strainer over small saucepan; pour berries into strainer.
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20
Press berries with back of spoon through strainer to remove seeds; discard seeds.
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21
Add 3/4 cup sugar and lemon juice; blend well.
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22
Bring mixture to a boil, stirring constantly.
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23
Reduce heat to medium-low; boil 3 minutes, stirring constantly.
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24
Cool; refrigerate until serving time.
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25
Garnish crostata with whipped cream, chocolate curls and whole raspberries.
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26
Serve with raspberry sauce.
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27
Store in refrigerator.
