Fudge Crostata with Raspberry Sauce

Method

1. Make the pie crusts as directed on the box for a Two-Crust Pie using a 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in the pan; press in the bottom and up the side of the pan. Trim the edge if necessary.
2. Place a cookie sheet on the middle oven rack to preheat; heat oven to 375°F. In a 1-quart saucepan, melt the chocolate chips and 2 tablespoons of the butter over low heat, stirring constantly, until smooth. In a medium bowl, mix the remaining 6 tablespoons butter and ⅔ cup sugar with a wire whisk until light and fluffy. Stir in the almonds, 1 egg, the egg yolk, and melted chocolate until well blended. Spread the mixture evenly over the bottom of the crust-lined pan.
3. Cut the second crust into ½-inch-wide strips. Arrange the strips in a lattice design over the chocolate mixture. Trim and seal the edge.
4. Place the tart on the preheated cookie sheet in the oven; bake 45 to 50 minutes or until the crust is golden brown. During the last 10 to 15 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Cool completely, about 1½ hours.
5. Meanwhile, in a blender or food processor, blend the raspberries on high speed until smooth. Place a strainer over a 1-quart saucepan; pour the berries into the strainer. Press the berries with the back of a spoon through the strainer to remove the seeds; discard seeds. Stir in ¾ cup sugar and the lemon juice. Heat the mixture to boiling, stirring constantly. Reduce heat to medium-low; boil 3 minutes, stirring constantly. Cool; refrigerate until serving time.
6. Before serving, garnish the crostata with whipped cream, chocolate curls, and whole raspberries. Serve with the raspberry sauce. Store in the refrigerator.