Chestnut Linzer Torte
The chestnut linzer torte is a special, crumbly pastry that combines the classic linzer dough with the rich flavors of chestnut and chocolate. The origin of the linzer torte can be traced back to Austrian cuisine, where the traditional jam-filled version has been popular for centuries. The chestnut version is a modern twist on this classic cake, which is especially perfect in the autumn and winter seasons. The crumbly dough, soft chestnut cream and silky chocolate coating create a perfect harmony. A slice of this torte is the perfect accompaniment to any afternoon tea or coffee and is guaranteed to be a favorite for everyone!
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, powdered sugar, ground walnuts, and cinnamon.
2
Add the cold butter and quickly cut it into the dry ingredients until the mixture resembles coarse crumbs.
3
Add the egg yolks and vanilla sugar, then knead the dough until it forms a homogeneous mass.
4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to rest.
5
Preheat the oven to 350°F (180°C). Roll out the dough to about 5 mm thickness and use it to line a tart pan.
6
Prick the base with a fork, then bake for 15-18 minutes, or until golden brown. Let it cool completely.
7
Mix the chestnut purée with the whipped heavy cream, then spread it evenly over the cooled tart base.
8
In a small saucepan, melt the dark chocolate over a double boiler. Drizzle it evenly over the chestnut layer.
9
For decoration, drizzle a little jam on top. Refrigerate for at least 2 hours to allow the torte to set properly.
10
Slice and serve this crumbly, chestnut linzer torte and enjoy!
