Linzer Tart

http://dessertfirstgirl.com/2006/04/linzer_tart.html

adapted from Pierre Hermé’s Chocolate Desserts

Crust

• • 3 1/2 ounces butter, at room temperature

  • 2 1/2 tablespoons confectioners’ sugar

  • 2 1/2 tablespoons finely ground blanched almonds (I use pre-ground almond powder from Trader Joe’s)

  • 1 hard-boiled egg yolk, pressed through a fine sieve into crumbs

  • 1/4 teaspoon cinnamon

  • pinch salt

  • 1 teaspoon dark rum

  • pinch of double-acting baking powder

  • 3/4 cup all-purpose flour

Method

• 1. Place butter in a food processor and process until creamy. 

  2. Add the confectioners’ sugar, ground almonds, egg yolk, cinnamon, and salt, and blend together. Add in the rum and blend.

  3. Add in the baking powder and flour and process until thoroughly blended. The dough will be quite soft. Scrape the dough out into a ball, and then flatten into a disk. Wrap in plastic and chill for about 4 hours until firm.

  4. Line a baking sheet with parchment paper and place an 8 3/4-in tart ring on the sheet.

  5. Roll the dough out to a thickness of about 1/4 in and fit into the ring. If you are having difficulty with the dough, you can also pat it into the ring.

  6. When the dough has been fitted into the ring, trim the top even with ring, and chill for about 30 minutes.

  7. Preheat the oven 350 degrees.

  8. When the dough is ready, fit a circle of parchment  paper inside and fill with rice or beans. 

  9. Bake the crust for about 18 to 20 minutes, then remove the parchment and rice and bake for another 3 to 5 minutes or the crust is colored.  Let crust cool on rack.

Raspberry Jam

• • 2 pints raspberries

  • 11oz cups sugar

  • 1 tbs lemon juice

Method

• 1. Put berries in a food processor and process for about 5 minutes. Scrape into a heavy pot and add the sugar.  Bring the mixture to a boil on the stove, stirring occasionally, until the jam thickens. 

  2. Stir in the lemon juice and pour the jam into a bowl to cool. It should thicken more as cools; if it is too runny you can boil it a bit more in the microwave.

Chocolate Ganache

• • 8 ounces bittersweet chocolate (Hermé calls for Valrhona Guanaja), finely chopped

  • 1 cup heavy cream

  • 4 tablespoons butter, room temperature, cut into pieces

Method

• 1. Place the chocolate in a large bowl.  Bring the cream to a boil on the stove and pour over the chocolate. Stir gently with a rubber spatula to combine, avoiding vigorous movement which will incorporate extra air. Beat the butter with a spatula until it is soft and creamy, and then add in two additions to the chocolate mixture, also combining carefully until it is fully mixed.

  2. At this point you can let it cool on the countertop for a bit until it has thickened but is still pourable. You can also store it in the refrigerator for later – to warm it up place in the microwave and heat for 5 second intervals, checking and stirring frequently.  You do not want to heat chocolate in the microwave for a long period of time because you could overcook and ruin the consistency of the ganache.

Assembly

• 1. Spread about 3/4 cup of raspberry jam over the bottom of the tart crust.

  2. The ganache should be warm (not hot) and pourable. 

  3. Pour over the jam and spread to fill just to the top of the crust (you will probably have leftover ganache – don’t overfill). 

  4. Place tart into the refrigerator for about half an hour to set.

  5. When serving, let the tart come to room temperature.  It will be easier to slice and the flavors will be stronger.  However, be warned that if you leave it out too long the ganache will start to melt and it will become quite soft and gooey – even more like a truffle filling!