Raspberry Linzertorte

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Raspberry Linzertorte

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Ingredients

12 portion(s)

Dough

170 g unsalted butter
115 g icing sugar
7 g lemon rind
15 g Orange rind
3 egg yolks
245 g plain flour
5 g baking powder
1 pinch salt
12 g dark rum
160 g hazelnuts

Berry mix

250 g Raspberries (fresh or frozen)
15 g cornflour
30 g white sugar

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6

2h 55min

Preparation 2h 30min

Baking/Cooking
7

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Preparation
8
- Recipe is created for
  TM 31
9
Autumn Christmas Easter Grandparent's Day Mother's Day Spring Summer Valentine’s Day Winter Baking Brunch Dinner Lunch Supper Dessert German Party Tart

Recipe's preparation

Dough

Microwave the 3 egg yolks on medium for ~30 seconds to set then put aside to cool slightly (prick yolks so they don't explode - very messy!!)

Toast hazelnuts over medium heat in a frying pan or in oven for 5 minutes until lightly browned, then rub in a clean tea towel to remove skins

Peel lemon and orange rind into thermomix bowl and mill 10 seconds speed 9

Add toasted peeled hazelnuts and mill 8 seconds speed 9

Press egg yolks through fine sieve into thermomix bowl, and add in all remaining dough ingredients

Mix 10 seconds speed 5 to form a soft dough

Divide dough in half and roll each half to 4mm thick between two pieces of baking paper. Place on a large cookie sheet with baking paper between the layers and refrigerate 2 hours until firm

Once dough has rested, take out of refrigerator & cut base to fit in a fluted flan tin with a removable base. Cut strips to fit up the edge fo the tin and press into place. The dough will soften quite quickly. Place tin back in refrigerator, and cut the remaining dough into 5mm wide strips for lattice to top tart

Turn oven to 180 degrees C to preheat

Berry mix

Sieve cornflour over berries and sprinkle sugar over as well. Mix gently to combine

Spread raspberries over the tart and top with extra dough strips in lattice pattern

Combine egg wash - 1 egg yolk, 1 tablespoon milk, 1 pinch sugar & 1 pinch salt, and brush over the top of the tart.

Refrigerate tart again briefly before baking

Bake in oven at 180 degrees C for 20-25 minutes until golden brown in colour. Remove from oven & leave in tart tin for a short time to cool slightly, then remove onto plate & serve with vanilla icecream

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.