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Strawberry Hazelnut Torte

Strawberry Hazelnut Torte
Photo by Rita Maas

Ingredients

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

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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