Hazelnut Fudge Crostata
|1||refrigerated pie crust, softened as directed on package|
|3/4 cup||Stevia In The Raw Bakers Bag|
|1 cup||ground hazelnuts|
|6 oz||semisweet chocolate baking bar (1 1/2 4-oz bars), melted, cooled|
|2 oz||white chocolate baking bar, melted|
|1/4 tsp||vegetable oil|
|1/2 cup||whipping cream, whipped|
|Small mint leaves or other small edible leaves|
Heat oven to 350°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 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.
Stevia In the Raw Bakers Bag/ Prep Time: 25 minutes/ Bake Time: 25 minutes/ Makes 12 servings
Sat Fat 13g
Trans Fat 0g
Dietary Fiber 2g
Serving Size: 1 slice