Chocolate & Cherry Linzer Tarts

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

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.

Ingredients

Europe
France
Mediterranean
Gluten-free
Vegetarian
Pie

Ingredients

Method