Fudge Crostata with Raspberry Sauce

Make pie crusts as directed on box for Two-Crust Pie using 10-inch tart pan with removable bottom or 9-inch glass pie pan. Place 1 crust in pan; press in bottom and up side of pan. Trim edge if necessary.

Place baking sheet on middle oven rack in oven to preheat; heat oven to 375ºF. In 1-quart saucepan, melt chocolate chips and 2 tablespoons of the butter over low heat, stirring constantly, until smooth. In medium bowl, mix remaining 6 tablespoons butter and 2/3 cup sugar with wire whisk until light and fluffy. Stir in almonds, 1 egg, the egg yolk and melted chocolate until well blended. Spread mixture evenly over bottom of crust-lined pan.

Cut second crust into 1/2-inch-wide strips. Arrange strips in lattice design over chocolate mixture. Trim and seal edge.

Place tart on preheated baking sheet in oven; bake 45 to 50 minutes or until crust is golden brown. Cover edge of crust with strips of foil to prevent excessive browning. Remove foil last 5 minutes of baking. Cool completely, about 1 1/2 hours.

Meanwhile, in blender or food processor, blend raspberries on high speed until smooth. Place strainer over 1-quart saucepan; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Stir in 2/3 cup sugar and the lemon juice. Heat mixture to boiling, stirring constantly. Reduce heat to medium-low; boil 3 minutes, stirring constantly. Cool; refrigerate until serving time.

Before serving, garnish crostata with whipped cream, chocolate curls and whole raspberries. Serve with raspberry sauce. Store in refrigerator.