Strawberry Hazelnut Torte

Strawberry Hazelnut Torte
Photo by Rita Maas

Ingredients

  • Very small or quartered strawberries, rinsed and hulled
  • 1 cup well-chilled heavy cream
  • 4-½ oz. (1 cup) all-purpose flour
  • 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
  • ¾ cup sugar
  • 1/3 cup sugar
  • + 4 more ingredients
    • ½ tsp. vanilla extract
    • ½ cup mascarpone
    • 4 oz. (about ¾ cup) whole hazelnuts (unskinned)
    • 1 egg yolk

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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