Wednesday, January 2, 2008

Linzer Tart

Happy New Year

Ingredients for tart dough

• 3 1/2 ounces butter, at room temperature
• 2 1/2 tablespoons confectioners' sugar
• 2 1/2 tablespoons finely ground blanched almonds
• 1 hard-boiled egg yolk, pressed through a fine sieve into crumbs
• 1/4 teaspoon cinnamon
• pinch salt
• 1 teaspoon dark rum
• pinch of double-acting baking powder
• 3/4 cup all-purpose flour

  1. Place butter in a food processor and process until creamy.
  2. Add the confectioners' sugar, ground almonds, egg yolk, cinnamon, and salt, and blend together.
  3. Add in the rum and blend.
  4. Add in the baking powder and flour and blend.
  5. Remove the dough and and then flatten into a disk. Wrap in plastic and refrigerate for about 4 hours until firm.
  6. Cut the parchment paper for an 8 3/4-in tart pan . Roll out the dough and fit into the pan and refrigerate for about 30 minutes.
  7. Preheat the oven 350 degrees.
  8. Fit a circle of parchment paper inside and fill with beans. Bake it for about 18 to 20 mins.
  9. Remove the parchment and beans and bake for another 3 to 5 minutes more, until firm. Cool to room temperature.
  • 1 cup chestnuts puree
  • 1/4 cup heavy cream
  1. Mix all the fillings ingredients together and fill into the prepared tart mould.
  2. Spread it in an even layer over the bottom of the crust.

Chocolate Ganache
  • 8 ounces bittersweet chocolate finely chopped
  • 1 cup heavy cream
  • 4 tablespoons butter, room temperature, cut into pieces
  1. Bring the cream to boil in a saucepan. Remove from heat and then pour into the chopped bittersweet chocolate and stir gently with a rubber spatula to combine till it forms a homogeneous mixture, then beat the butter with a spatula until it is soft and creamy, stirring till well mixed.
  2. Let it cool on the countertop for a bit until it has thickened but is still pourable.
  3. Pour the chocolate ganache over the puree and refrigerate until set. Let sit at room temperature for 30 minutes before serving.

***Recipe adapted from the book "Chocolate Desserts by Pierre Hermé"

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