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My review
Hazelnut Fudge Crostata
2 made it |
0 reviews
| 1 photos
49
STEVIA In The Raw
"This chocolate and hazelnut crostata makes an impressive dessert topped with fresh raspberries and little mint leaves."
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Ingredients
50 m servings 327Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- 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.