Hazelnut Torte with Fresh Raspberries and Cream Recipe
Ingredients
| Unsalted butter | 10 Tablespoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| All-purpose flour - 1-1/2 cups | ||
| Salt | 1/3 Teaspoon | |
| Toasted hazelnuts | 1/4 Cup (16 tbs), finely chopped | |
| Fresh raspberries, or other berries in season - 1 to 2 cups , sliced | ||
| Heavy cream | 1 Cup (16 tbs) (Filling) | |
Directions
GETTING READY
1 Preheat the oven to 375°F.
MAKING
2 In a bowl, beat the butter and sugar together until light.
3 In another bowl, sift the flour with the salt.
4 Add in the hazelnuts, and stir into the creamed mixture to make an even dough.
5 Divide into 3 equal pieces.
6 Place each piece between 2 sheets of wax paper.
7 Roll each piece out to 1/8 inch thickness.
8 Chill for 30 minutes or until firm.
9 Remove the top sheet of wax paper.
10 Cut the dough into matching rounds, using a 9-inch pie plate as a guide.
11 Tidy up any rough edges with the unused dough.
12 Carefully flip circle of dough to an ungreased baking sheet.
13 Peel off the wax paper.
14 Bake for 8 to 10 minutes.
15 Remove from the oven.
16 While still warm, carefully press an indention dividing the torte into 10 equal-size wedges.
17 When the torte hardens, remove from pan to baking rack and cool completely.
18 Repeat with other two circles.
SERVING
19 Line up the serving indentions evenly.
20 Fill the torte with whipped cream and fresh fruit.
21 Decorate each wedge with a swirl of whipped cream and a slice of the fresh fruit used.
1 Preheat the oven to 375°F.
MAKING
2 In a bowl, beat the butter and sugar together until light.
3 In another bowl, sift the flour with the salt.
4 Add in the hazelnuts, and stir into the creamed mixture to make an even dough.
5 Divide into 3 equal pieces.
6 Place each piece between 2 sheets of wax paper.
7 Roll each piece out to 1/8 inch thickness.
8 Chill for 30 minutes or until firm.
9 Remove the top sheet of wax paper.
10 Cut the dough into matching rounds, using a 9-inch pie plate as a guide.
11 Tidy up any rough edges with the unused dough.
12 Carefully flip circle of dough to an ungreased baking sheet.
13 Peel off the wax paper.
14 Bake for 8 to 10 minutes.
15 Remove from the oven.
16 While still warm, carefully press an indention dividing the torte into 10 equal-size wedges.
17 When the torte hardens, remove from pan to baking rack and cool completely.
18 Repeat with other two circles.
SERVING
19 Line up the serving indentions evenly.
20 Fill the torte with whipped cream and fresh fruit.
21 Decorate each wedge with a swirl of whipped cream and a slice of the fresh fruit used.
Chef
