Strawberry Hazelnut Torte

Strawberry Hazelnut Torte
Photo by Rita Maas


  • 1 egg yolk
  • 1 cup well-chilled heavy cream
  • 4 oz. (about ¾ cup) whole hazelnuts (unskinned)
  • 1/3 cup sugar
  • ¾ cup sugar
  • ½ cup mascarpone
  • ½ tsp. vanilla extract
  • + 4 more ingredients
    • 1 pint strawberries, rinsed if necessary, hulled, puréed, and strained (to yield 1 cup), and then chilled
    • 6 oz. (12 Tbs.) cold butter, cut in pieces
    • 4-½ oz. (1 cup) all-purpose flour
    • Very small or quartered strawberries, rinsed and hulled

Heat the oven to 350°F. Pulse the hazelnuts in a food processor until finely chopped. Add the sugar and flour and pulse to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract and process until the dough just comes together. Lig...

View full recipe at Fine Cooking


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