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Raspberry Linzer Torte with Chocolate Ganache
Created by: Howcan Team
Ingredients
- 1 1/2 cups of all-purpose flour
- 1 1/2 cups of ground almonds
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1 cup of unsalted butter, softened
- 3/4 cup of granulated sugar
- 1 teaspoon of vanilla extract
- 1 large egg
- 1 cup of raspberry jam
- 1/2 cup of heavy cream
- 8 ounces of semi-sweet chocolate, chopped
- 1/4 cup of seedless raspberry jam
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
- In a medium bowl, whisk together 1 1/2 cups of flour, 1 1/2 cups of ground almonds, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
- In a large bowl, cream 1 cup of softened butter and 3/4 cup of granulated sugar until light and fluffy. Beat in 1 teaspoon of vanilla extract and 1 large egg. Gradually add the flour mixture and mix until combined.
- Press two-thirds of the dough into the bottom and up the sides of the prepared tart pan. Spread 1 cup of raspberry jam over the crust.
- Roll out the remaining dough to 1/8-inch thickness. Using a fluted pastry wheel, cut the dough into 1/2-inch wide strips. Arrange the strips in a lattice pattern over the raspberry jam, pressing the edges to seal.
- Bake for 35-40 minutes, or until the crust is golden brown. Allow to cool completely in the pan on a wire rack.
- In a small saucepan, heat 1/2 cup of heavy cream until it just begins to simmer. Remove from heat and add 8 ounces of chopped semi-sweet chocolate. Let it sit for 1-2 minutes, then stir until smooth and glossy.
- Spread 1/4 cup of seedless raspberry jam over the cooled tart crust. Pour the chocolate ganache over the jam and spread it evenly with a spatula.
- Refrigerate the tart for at least 1 hour to set the ganache. Before serving, dust with powdered sugar. Enjoy!
The Raspberry Linzer Torte is a classic Austrian dessert that dates back to the 17th century. This delectable treat consists of a buttery almond pastry filled with raspberry jam and topped with a lattice crust. The addition of a layer of rich, velvety chocolate ganache takes this traditional dessert to a whole new level of indulgence. Legend has it that the Linzer Torte was named after the city of Linz in Austria, where it gained popularity. Renowned pastry chefs such as Franz Sacher and Demel bakery in Vienna have contributed to the refinement of this iconic dessert. Today, the best versions of this dessert can be found in traditional Austrian cafes and bakeries, where skilled bakers meticulously craft each torte by hand. The key to a perfect Raspberry Linzer Torte lies in the quality of the ingredients, especially the raspberry jam and the chocolate ganache. The balance of sweet and tangy flavors, along with the buttery, crumbly texture of the pastry, is essential for an authentic experience. For those looking to put a unique spin on this classic dessert, adding a layer of chocolate ganache introduces a delightful contrast of flavors and textures. The smooth, creamy ganache complements the tartness of the raspberry filling, creating a harmonious blend that is sure to impress any dessert connoisseur. Whether enjoyed in its traditional form or with a modern twist, the Raspberry Linzer Torte continues to hold a special place in the hearts of dessert lovers around the world.
70 min
12
320 calories
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