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.