Hazelnut Fudge Crostata
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat oven to 350 degrees F
2
Roll crust to 12 inches
3
Fit in bottom and up side of 10-inch tart pan with removable bottom
4
Trim edge
5
Bake 5 to 8 minutes or until beginning to brown
6
With back of wooden spoon, gently press out any bubbles
7
Meanwhile, in medium bowl with electric mixer on medium speed, beat butter and Stevia In The Raw until creamy
8
Add hazelnuts, eggs and melted semisweet and chocolate; mix well
9
Spread in partially baked crust
10
Bake 25 to 30 minutes or until filling is set
11
Cool 1 hour
12
Mix melted white chocolate baking bar with oil
13
With fork, drizzle over surface of tart
14
Let stand until set, about 1 hour
15
Or place in refrigerator 15 minutes to set quickly
16
Cut in wedges to serve
17
Garnish each wedge with a dollop of whipped cream, a raspberry and green leaves