RASPBERRY HAZELNUT TART
When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks. If you're a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation. But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago. It is best eaten the day it is made.
Provided by Martha Rose Shulman
Categories dessert
Time 1h15m
Yield One 9-inch tart
Number Of Ingredients 20
Steps:
- Make the pâte sablée: Sift flour, 35 grams hazelnut flour and 110 grams confectioners' sugar into separate bowls. Place 175 grams butter, 3 grams salt and sifted all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until flour and butter just come together. Add sifted hazelnut flour and confectioners' sugar and mix on low until ingredients are just incorporated. Add vanilla extract and egg yolks and mix on medium just until ingredients come together. Scrape dough out of bowl and press into a 1/2-inch-thick rectangular block. Wrap airtight in plastic wrap and refrigerate overnight.
- Unwrap dough and cut into two equal pieces. Wrap one piece and refrigerate or freeze for use in another tart.
- Butter a 9-inch metal tart pan with a removable bottom very lightly and evenly. (If you can see the butter you have used too much.) Place parchment paper or a Silpat on a work surface and dust lightly with flour. Tap on the dough with a rolling pin to make it pliable. Roll dough out gently to about 1/4-inch thickness, frequently rotating it a quarter turn clockwise. Work quickly so dough doesn't warm up and become sticky.
- Cut a circle that is 1 1/2 inches larger in diameter than tart pan. (An easy way to do this is to use a larger pan or ring as a guide; set it on top of the dough and cut around it.) Very lightly dust dough with flour; use a pastry brush to remove any excess flour. Wrap dough loosely around rolling pin to lift it up from work surface, then immediately unroll it onto tart pan. Gently guide dough down the sides of the pan, making sure that dough leaves no gap between the bottom edge of the sides of the pan and the bottom. Using a paring knife, trim away excess dough hanging over edges. Refrigerate tart shell, uncovered, for at least 1 hour and preferably overnight.
- Assemble the tart: Heat oven to 325 degrees. Place hazelnuts on a sheet pan lined with parchment and roast for 15 minutes. Remove from oven, cool for 15 minutes and place in a bag. Seal bag and gently roll over nuts with a rolling pin, just to crush them into halves. Set aside.
- Sift together 70 grams hazelnut flour, 70 grams confectioners' sugar, the cornstarch and the cake flour.
- Place 70 grams butter, pinch of salt and the vanilla in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed for 1 minute. Turn off machine, scrape down sides of bowl and add hazelnut flour mixture. Mix at medium speed for 1 minute. Gradually add egg and mix at medium speed until incorporated, no more than 2 minutes. Add rum, if using, and mix until incorporated.
- Remove tart shell from refrigerator. With a fork, poke holes in the dough, 1 inch apart. Spoon or pipe hazelnut cream into bottom of shell. Using a small offset spatula, spread in a smooth, even layer.
- Bake tart for 40 minutes, until cream and crust are golden brown and the tip of a paring knife comes out clean when inserted. Remove from oven and cool on a wire rack for 30 minutes.
- Remove tart from the ring and, with a small offset spatula, spread raspberry jam over surface in an even layer. (If jam is too stiff to spread easily, place it in a small saucepan and warm it slightly first on top of the stove.) Arrange fresh raspberries on jam. Just before serving, distribute roasted hazelnuts among the raspberries and dust with powdered sugar. The tart is best when eaten the day it is made, but can be refrigerated for a day.
HAZELNUT TORTE WITH RASPBERRY JAM
Categories Cake Dessert Bake Raspberry Winter Hazelnut Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F. Butter a 13- by 9-inch metal baking pan and line bottom with wax paper or parchment, then butter paper.
- Finely grind nuts with flour, salt, and 2 tablespoons granulated sugar in a food processor.
- Beat together butter and remaining 1/2 cup granulated sugar in a bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs 1 at a time, beating until just incorporated. Fold in nut mixture gently but thoroughly.
- Spread batter evenly in baking pan and bake until torte is lightly browned around edges and firm but springy to the touch, about 15 minutes.
- Run a small knife around edges of cake, then invert a rack over pan and flip cake onto rack. Remove paper, turn cake right side up, and cool 10 minutes. Transfer cake to a cutting board and halve crosswise. Spread jam on top of 1 half, then place second half on top, right side up. Cut torte into 4 squares, then cut each square diagonally into triangles.
- Dust triangles with confectioners sugar and serve with additional jam if desired.
CHOCOLATE HAZELNUT TORTE
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two...with just the right amount of leftovers! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture alternately with sour cream and coffee. Beat just until combined., Pour into 2 greased and floured 6-in. round baking pans. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt chocolate with cream and sugar over low heat; stir until smooth. Remove from the heat; whisk in Nutella. Transfer to a small bowl; cover and refrigerate until frosting reaches spreading consistency, stirring occasionally. , Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls and hazelnuts if desired.
Nutrition Facts : Calories 768 calories, Fat 45g fat (25g saturated fat), Cholesterol 130mg cholesterol, Sodium 386mg sodium, Carbohydrate 89g carbohydrate (66g sugars, Fiber 4g fiber), Protein 9g protein.
RASPBERRY WALNUT TORTE
A very dense, decadent cake that always gets raves from friends and family. You can substitute other nuts for the walnuts and different preserves if desired.
Provided by Tom Parker
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch pans. In a medium bowl mix together the flour, baking powder, 1/2 teaspoon salt and ground walnuts. Set aside. In a small bowl whip 1 1/2 cups cream until stiff peaks form. Set aside.
- In a large bowl combine 1 1/2 cups sugar, eggs and 3 teaspoons vanilla. Beat 5 minutes at highest speed of an electric mixer. fold in flour mixture alternately with whipped cream.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 15 minutes, then turn out onto a wire rack and cool completely.
- To make the Frosting: In a large bowl combine cream cheese, 1 cup sugar 1/8 teaspoon salt and 1 teaspoon vanilla. Beat until smooth. In a separate small bowl, whip 1/12 cups whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- To assemble cake: Split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate; spread with 1/2 cup frosting. Top with second layer; spread with 1/2 cup preserves. Top with 3rd layer; spread with 1/2 cup frosting. Top with remaining cake layer. Frost sides of cake with frosting, reserving about 1 cup for decorating. Spread remaining preserves on top of cake. Using a pastry bag and a star tip, pipe reserved frosting in a lattice design on the top of cake, pipe border around top and bottom edges of cake. Store in refrigerator.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 58.9 g, Cholesterol 96.2 mg, Fat 21.6 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 11.4 g, Sodium 204 mg, Sugar 44.3 g
GLUTEN FREE CHOCOLATE HAZELNUT RASPBERRY TORTE
Make and share this Gluten Free Chocolate Hazelnut Raspberry Torte recipe from Food.com.
Provided by Chef mariajane
Categories Tarts
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Place hazelnuts on a baking sheet, and toast for 8-10 minutes. Be careful that they don't burn. Remove from oven and place on a towel. Take another towel, place over nuts and rub gently to remove skins. Allow to cool, then place in a food processor and pulse untl finely ground. Be careful not to grind into a paste. Set aside.
- Heat sugar, coffee and chocolate in a double boiler. Stir until chocolate melts. Set aside.
- Place butter in mixing bowl and beat until fluffy. Add egg yolks, one at a time, mixing after each addition. Stir in chocolate mixture, almond and vanilla extract, and rice flour.
- In a separate bowl beat egg whites, until stiff enough to hold a peak. Fold half the egg whites into the chocolate batter. Gently fold in the rest of the egg whites. Pour batter into a greased 8-inch cake pan. Bake for 30 minutes, or until a knife inserted in the center comes out clean. Allow to cool.
- Heat heavy cream, with butter, until just boiling. Turn off heat and add chocolate and vanilla, and allow to sit for 3-4 minutes, whisk until smooth.
- Take cake out of refrigerator. Thinly spread two tablespoons of ganache over the cake, as a crumb coat. Spread raspberry jam over the top of the crumb coat. Refrigerate for 10 minutes. Place wire rack on a baking sheet. Place cake on rack and pour ganache over the cake. Evenly coat the cake using a spatula. Decorate the perimeter with whole hazelnuts, place on a plate, refrigerate until ready to serve.
Nutrition Facts : Calories 241.6, Fat 21.5, SaturatedFat 11.1, Cholesterol 34.6, Sodium 24.4, Carbohydrate 13.3, Fiber 2.6, Sugar 7.4, Protein 3.1
RASPBERRY HAZELNUT TORTE
Make and share this Raspberry Hazelnut Torte recipe from Food.com.
Provided by Daydream
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
- Then grease the baking paper which is lining the pans.
- Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
- Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
- In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
- Lastly, fold the nut mixture gently through the eggs.
- Divide this mixture between the two prepared cake pans.
- Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
- Cakes will be done when the top feels just firm.
- For the filling: Whip the cream until stiff.
- Add superfine sugar, vanilla essence, and rum (or liqueur).
- Beat a few seconds more until combined.
- Using a fork, roughly crush the raspberries, then gently fold into the cream.
- Place one of the cakes on a serving dish.
- Spread a thick layer of raspberry cream over the cake.
- Top with the second cake, and spread the top and sides with the remaining raspberry cream.
- Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
- For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.
Nutrition Facts : Calories 534.1, Fat 34.4, SaturatedFat 13.7, Cholesterol 242.6, Sodium 96.2, Carbohydrate 49.1, Fiber 3.3, Sugar 41.9, Protein 9.9
WHITE CHOCOLATE, RASPBERRY & HAZELNUT MARBLE TORTE
Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Number Of Ingredients 15
Steps:
- For the sponge, heat oven to 180C/fan 160C/gas 4, then grease and line the base of a deep 22cm springform cake tin. Finely chop the toasted hazelnuts in a food processor, then tip into a bowl with the sugar, flour and bicarbonate of soda. Whisk the egg whites until stiff, then quickly stir the butter, milk and yolks into the dry ingredients. When the mixture is smooth, stir in one-third of the egg whites, then gently fold in the rest. Pour the mixture into the prepared tin, bake for 40-50 mins until the cake is golden andspringy to touch, then allow to cool.
- For the mousse, melt the chocolate in a glass bowl set over a pan of barely simmering water, then let it cool slightly. Soften the gelatine in water, squeeze out, then put in a small pan with 100ml of the cream. Gently warm over a low heat until the gelatine is melted (you shouldn't be able to see any clear streaks in the cream), then tip into a bowl with the remaining cream and egg whites. Make sure you thoroughly scrape out the pan so no gelatine is left behind. Beat until it holds its shape, then spoon a quarter of this creamy mixture into the melted chocolate. Mix briefly until smooth. Fold in the remaining cream mix and raspberries, swirling the mixture so the berries begin to marble the mousse, then set aside until the cake is cool.
- To assemble, split the sponge in half and re-line the base of the cake tin with baking parchment. Use a long continuous strip of baking parchment to wrap around and line the inside, as this will help to make the sides of the finished torte look smooth. Press the bottom half of the cake back into the tin, sprinkle with half of the liqueur, then gently spoon over the mousse. Sprinkle the cut side of the top cake with the remaining liqueur and put this, liqueur-soaked side down, on top of the mousse. Press down gently, wrap the entire tin in cling film, then chill overnight.
- To serve, remove the torte from the fridge about 1 hr before you want to eat it, release from the tin, then gently peel off the baking parchment. Lightly dust the top of the torte with icing sugar, then pile on the chocolate curls (see box, below) and a few raspberries.
Nutrition Facts : Calories 879 calories, Fat 67 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 48 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium
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LINZERTORTE: RASPBERRY TART WITH HAZELNUT CRUST
From panningtheglobe.com
5/5 (1)Category DessertCuisine AustrianEstimated Reading Time 5 mins
- Preheat oven to 350ºF. Place hazelnuts on a small baking tray in a single layer. Bake for 12-15 minutes, until they darken and some skins begin peel away. Pour the nuts onto a kitchen towel. Fold the towel over the nuts and rub them between the sides of the towel to rub off most of the flaky skins. Pulse the nuts in a food processor until you get a coarse grind. Measure out 1 1/4 cups ground nuts. (you might have some left over)
- In a medium-sized bowl, combine flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
- Using a large mixing bowl, with an electric mixer, mix the butter and sugar until well integrated. Add ground nuts. Mix to combine. Beat in egg, vanilla and almond extract. Set the mixer on low and add the dry ingredients, 1/3 at a time, stopping to scrape down the sides of the bowl as needed. When all ingredients are fully incorporated, form the dough into a ball, cover with plastic wrap, and refrigerate for at least 4 hours.
- Take dough out of fridge and let it sit at room temperature until it can be molded (15-30 min) Form dough into a thick log and use about 1/3 of the log to form the bottom crust. (note, there is more than enough dough so feel free to add extra if needed) Press the dough evenly into bottom of the tart pan and up the sides. Crust should be about 1/4 inch thick. You want the crust to go only halfway up the sides of the pan, but in order to get a nice side crust with an even flat rim, press the dough all the way up the sides of the tart pan and then use a finger to push it down to half way. Form a ball with remaining dough. Place it on a large piece of waxed paper and press into a 9 inch disc. Cover with another large piece of waxed paper. With a rolling pin, roll dough into a 1/4 inch thick circle. (You can slide a piece of cardboard underneath to help transport the dough) Put the tart pan and the rolled dough into the fridge for about an hour, until firm.
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