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Chocolate Raspberry Linzer Torte

Linzer torte (tart in English) is one of Austira's most famous desserts. It has a delicate base of ground nuts, a chocolate ganache filling, and a raspberry and jam topping.

Ingredients

Crust:
⅔ cup firmly-packed brown sugar
125g non-dairy margarine
1 flax egg (1 heaped Tbsp ground flax seed mixed with ¼ cup warm water and left for 5 minutes)
1½ cups cake flour
½ cup pecans, toasted and finely ground
¾ tsp cinnamon
½ tsp baking powder
¼ tsp salt

Filling:
250g non-dairy chocolate chips or non-dairy chocolate, grated on large grater
½ pint fresh raspberries (could use 2 small containers from Woolworths)
1 jar St Dalfour fruit sweetened red raspberry jam (284g)
Icing sugar, sieved, for dusting

Cooking Instructions

  • Preheat oven to 190°C. For the crust, in a mixer, combine the brown sugar, margarine and egg replacer until fluffy.
  • In a separate bowl, combine the flour, pecans, cinnamon, baking powder and salt; add to the mixer and beat just until the mixture holds together in lumps.
  • Measure about ¾ cup of dough, flatten into a disk, cover with a plastic wrap, and chill until ready to use; or put the dough into freezer for 15 minutes.
  • Press the remaining dough into the bottom and up the sides of a well-sprayed 9" tart pan with a removable bottom. With a fork, pierce the dough in several places, cover with a plastic wrap and chill at least 1 hour (or 15 minutes in the freezer).
  • Bake the crust for about 10 minutes, or until very lightly browned.
  • Roll out the ¾ cup of chilled dough on a floured surface to ⅛" thickness. Using a cookie cutter, cut dough into desired shapes.
  • Transfer the dough shapes to a baking sheet and bake until very light golden, about 5 minutes.
  • Then transfer the baked dough shapes to racks to cool.
  • For the filling, scatter the chocolate chips over the bottom of the crust. Arrange berries evenly on top of the chocolate layer. In a small saucepan over low heat, or using a microwave, warm the jam until smooth and melted. Spoon the jam evenly over the raspberries.
  • Bake the tart until crust is golden brown, about 20-25 minutes.
  • Transfer the tart to a rack and cool. As the tart cools, the filling will set and appear less liquidy.
  • Arrange the baked dough shapes on top of the tart. Dust the entire surface with powdered sugar just before serving.
Serves 8 people

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