Sunday, January 31, 2010

Fresh Raspberry Chocolate Linzertorte

One last bit of baking from ‘Chocolate’ before university started.

Fresh Raspberry Chocolate Linzertorte
  • 230g of Hazelnuts
  • 110g of Unsalted Butter (room temperature)
  • 100g Icing Sugar (sifted)
  • 3 large Egg yolks
  • 200g of Plain Flour
  • ½ teaspoons of Baking Powder
  • 2 teaspoons of Ground Cinnamon
  • ¼ teaspoons of Grated Nutmeg
  • 25g of Cocoa Powder
Raspberry Filling
  • 1½ tablespoons of Corn Flour
  • 5 tablespoons of Castor Sugar
  • 600g of fresh Raspberries

Toast the hazelnuts in a preheated oven at 180°C for about 20 minutes or until light golden brown. If the nuts still have their skin, put them in a clean dry dish cloth and rub them together to loosen the skins. Grind the skinned nuts to a fine powder in a food processor.

Put the butter into a mixing bowl and, using a wooden spoon or electric mixer, beat until creamy. Add the icing sugar and beat, slowly at first, until light and fluffy. Beat in the egg yolks one at a time, beating well after each addition. Sift the flour, baking powder, cinnamon, nutmeg and cocoa onto the mixture and work in using a wooden spoon. Finally add the ground nuts and work in, using your hands to bring the pastry together.

Take three quarters of the pastry and crumble it into the prepared tin. Using your fingers, press the pastry over the base and up the sides to cover the inside of the tin completely and form a layer about 1 cm thick. Chill for 15 minutes. Put the remaining pastry onto a well floured surface and roll out, slightly thinner, to a rectangle about 23 × 14 cm. Cut into strips about 1 cm wide.

Sprinkle the cornflour and sugar over the raspberries and toss gently until almost mixed. Transfer the filling into the pastry case and spread it gently and evenly.

Arrange the lattice strips over the filling, pressing any broken pastry back together. Bake in the preheated oven at 180°C for about 25-30 minutes, until the pastry darkens and is slightly firm. Let cool, remove from the pan and serve sprinkled with icing sugar.

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