Name: Chocolate & Cherry Linzer Tarts
Yield: Makes 10 tarts
Cuisine: French
Ingredients: 1 g (a pinch) of ground nutmeg; ½ quantity of Fruit Confiture made with whole cherries and cherry purée; 1 quantity of Dark Chocolate Ganache; 1 cinnamon stick; 1 quantity of Pâte Sucrée but replace 75 g (2¾ oz) of the flour with cocoa powder and also add 2 g (a good pinch) cinnamon powder, 1 g (a pinch) each of ground nutmeg and ground ginger; 25 ml (1 fl oz/1½ tbsp) raspberry vinegar; 90 g (3 oz/scant 1 cup) caster (superfine) sugar; 300 g (10½ oz) tempered dark (bittersweet) chocolate used to make Copeaux; 1 quantity of Crystallized Pistachios; 750 g (1 lb 10 oz) cherries stoned; 15 g (1 tbsp) pectin; 120 ml (4 fl oz/½ cup) water

Preparation info

Makes
10
tarts

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

The Linzer torte originates from Austria and is named after the city of Linz. The torte is made with a spiced dough, traditionally has a lattice design on top and is usually filled with raspberry or redcurrant confiture. The Linzer torte is thought to be one of the oldest known cakes, after a Veronese recipe from 1653 was discovered in the archives of the Admond Abbey, Austria.