Chocolate Truffle Linzer Heart
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
50
Spice
57
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cup
Sugar1.25 cups
All-Purpose Flour (sifted)1.25 tsps
Ground Cinnamon1 tsp
Salt1 tsp
Ground Cloves1 tsp
Ground Ginger3 tbsps
Whipping CreamDirections:
1
4 (3/8-inch diameter) plain tip
2
Process, using on/off turns, until large moist clumps form
3
To form top crust, transfer 1 1/3 cups dough to pastry bag fitted with no
4
For crust: Position rack in lowest third of oven
5
Set cookie sheet on rack and preheat to 375°F
6
Remove bottom from 10 1/2x9 1/2-inch heart-shape tart pan with 1-inch-high sides and removable bottom
7
Place bottom on parchment and trace heart shape
8
Finely chop nuts with sugar in processor
9
Add flour, cinnamon, salt, cloves and ginger
10
Process just to blend
11
Add butter and cream cheese to processor
12
Process until mixture resembles coarse meal
13
Add 1 egg and chocolate
14
Process, using on/off turns, until large moist clumps form
15
To form top crust, transfer 1 1/3 cups dough to pastry bag fitted with no
16
4 (3/8-inch diameter) plain tip
17
Refrigerate remaining dough
18
Pipe 7 parallel diagonal lines about 3/4 inch apart across heart outline on parchment
19
Pipe border around edge of heart inside traced line, touching ends of diagonal lines (some dough may be left over in pastry bag)
20
Freeze 10 minutes
21
Brush dough with some egg white
22
Slide parchment with heart onto heated cookie sheet and bake until crust is golden and edges are beginning to brown, about 15 minutes
23
Run long thin spatula between crust and parchment to loosen crust
24
Slide parchment with heart-shape crust onto rack and cool completely
25
Maintain oven temperature
26
Return removable bottom to heart pan
27
Press remaining dough onto bottom and 3/4 inch up sides of pan, using plastic wrap if necessary to prevent dough from sticking to hands
28
Freeze until dough is firm, about 10 minutes
29
Brush lightly with egg white
30
Set pan on heated cookie sheet and bake until crust is golden brown and sides are beginning to pull away from pan, about 23 minutes
31
Spread bottom crust evenly with 1/3 cup jam
32
Bake 3 more minutes
33
Cool crust completely on rack
34
Position rack in lowest third of oven
35
Set cookie sheet on rack and preheat to 375°F
36
Remove bottom from 10 1/2x9 1/2-inch heart-shape tart pan with 1-inch-high sides and removable bottom
37
Place bottom on parchment and trace heart shape
38
Finely chop nuts with sugar in processor
39
Add flour, cinnamon, salt, cloves and ginger
40
Process just to blend
41
Add butter and cream cheese to processor
42
Process until mixture resembles coarse meal
43
Add 1 egg and chocolate
44
Refrigerate remaining dough
45
Pipe 7 parallel diagonal lines about 3/4 inch apart across heart outline on parchment
46
Pipe border around edge of heart inside traced line, touching ends of diagonal lines (some dough may be left over in pastry bag)
47
Freeze 10 minutes
48
Brush dough with some egg white
49
Slide parchment with heart onto heated cookie sheet and bake until crust is golden and edges are beginning to brown, about 15 minutes
50
Run long thin spatula between crust and parchment to loosen crust
51
Slide parchment with heart-shape crust onto rack and cool completely
52
Maintain oven temperature
53
Return removable bottom to heart pan
54
Press remaining dough onto bottom and 3/4 inch up sides of pan, using plastic wrap if necessary to prevent dough from sticking to hands
55
Freeze until dough is firm, about 10 minutes
56
Brush lightly with egg white
57
Set pan on heated cookie sheet and bake until crust is golden brown and sides are beginning to pull away from pan, about 23 minutes
58
Spread bottom crust evenly with 1/3 cup jam
59
Bake 3 more minutes
60
Cool crust completely on rack
61
For filling: Stir chocolate, butter and cream in heavy medium saucepan over medium-low heat until chocolate and butter are melted and mixture is smooth
62
Mix in 2 tablespoon jam
63
Cool slightly
64
Pour filling evenly into bottom crust; smooth top
65
Chill until filling is firm, about 30 minutes
66
Spread remaining 1/3 cup jam over filling and outer edge of bottom crust
67
Carefully place cooled heart-shape top crust atop jam
68
Press gently to seal
69
Cover with foil and refrigerate overnight
70
(Can be prepared 2 days ahead
71
) Remove torte from pan
72
Transfer to platter
73
Let stand at room temperature 45 minutes
74
Arrange raspberries in row in first space between crust lines
75
Spoon whipped cream into pastry bag fitted with small star tip
76
Pipe row of small rosettes in second space between crust lines
77
Continue, alternating rows of raspberries and whipped cream rosettes between crust lines
78
Stir chocolate, butter and cream in heavy medium saucepan over medium-low heat until chocolate and butter are melted and mixture is smooth
79
Mix in 2 tablespoon jam
80
Cool slightly
81
Pour filling evenly into bottom crust; smooth top
82
Chill until filling is firm, about 30 minutes
83
Spread remaining 1/3 cup jam over filling and outer edge of bottom crust
84
Carefully place cooled heart-shape top crust atop jam
85
Press gently to seal
86
Cover with foil and refrigerate overnight
87
(Can be prepared 2 days ahead
88
) Remove torte from pan
89
Transfer to platter
90
Let stand at room temperature 45 minutes
91
Arrange raspberries in row in first space between crust lines
92
Spoon whipped cream into pastry bag fitted with small star tip
93
Pipe row of small rosettes in second space between crust lines
94
Continue, alternating rows of raspberries and whipped cream rosettes between crust lines