Chocolate Linzertorte ¾ cup butter, softened ½ cup sugar 3 egg yolks 2 cups flour ¼ tsp salt 3 (1 oz) semisweet chocolate squares, melted and cooled 1 ½ cups whole natural almonds, toasted and ground 1 cup seedless raspberry jam 1 cup (6 oz) semisweet chocolate chips ½ cup whipping cream, whipped Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating well. Combine flour and salt; add to butter mixture alternately with melted chocolate, beginning and ending with flour mixture. Stir in almonds. Divide dough in half. Roll 1 portion between 2 sheets of wax paper into an 11-inch circle. Freeze 15 minutes. Press remaining portion into a lightly greased 11-inch tart pan. Bake at 375 for 5 minutes. Spread jam over crust in pan, and sprinkle with chocolate chips. Rmove top sheet of wax paper from dough circle; cut circle into ½ inch wide strips using a fluted pastry wheel. Arrange strips, lattice fashion, over tart, sealing ends to crust. Bake at 375 for 20 to 25 minutes. Cool in pan on a wire rack. Serve at room temperature with whipped cream. Yield: 1 (11 inch) tart. Prep: 30 min, Bake: 30 min. |