Hazelnut Torte
- Ready In:
- 55mins
- Ingredients:
- 13
- Yields:
-
1 beautiful Hazelnut Torte
- Serves:
- 8-16
ingredients
-
PASTRY
- 75 g butter, chilled
- 1⁄4 cup self raising flour
- 3⁄4 cup plain flour
- 1 pinch salt
- 1 tablespoon sugar
- 1 egg
-
HAZELNUT FILLING
- 50 g butter
- 3⁄4 cup soft brown sugar, firmly packed
- 3 eggs
- 3⁄4 cup golden syrup
- 2 tablespoons Frangelico (hazelnut liqueur)
- 1⁄4 teaspoon salt
- 1⁄2 cup hazelnuts, lightly toasted
directions
- Rub chopped, chilled butter into sifted flours, salt and sugar until mixture resembles fine bread crumbs.
- Add egg and gather up into a ball.
- If too dry, add icy water- a teaspoon at a time until the dough holds together.
- Wrap in waxed paper and refrigerate for at least 30 minutes.
- PRESS pastry into a circle about 1" thick.
- THEN roll out until about 1/4" thick, turning the pastry about 45' while rolling.
- Line a lightly greased pie plate, (about 7-8") with the rolled out pastry.
- DO NOT TRIM the edge yet.
- For best results, prick the base with a fork, and chill.
- Remove from fridge and to prevent the pastry from puffing up while baking, place a sheet of buttered foil over the pastry, pressing it gently into the sides.
- Bake at 200'C (400'F) in the centre of the oven for 5 minutes.
- Remove foil and continue to bake for a further 3 minutes.
- Cool slightly, THEN trim edge- (having allowed for'shrinkage'), and then add the filling.
- TO MAKE THE FILLING: Lightly toast the hazelnuts in the oven for about 10 minutes at 160'C (325'F) Cream the butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Add syrup, coarsley chopped nuts, liqueur and salt.
- Mix well and pour into the pie shell.
- Bake at 190'C (375'F) for 30-35 minutes until the filling is firm when pressed lightly.
- Serve warm or at room temperature, sprinkled with icing sugar (confectioners' sugar).
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RECIPE SUBMITTED BY
Karin...
Wellington
I live in New Zealand, I'm married and my husband and I have no children....but we do have a dog (Bruno the Poodle), and a cat (Gus the Birman)!
Back in November 2000, I resigned from a 17yr career with Air New Zealand as a Purser. I am now working as a Private Investigator with my husband - having his own Investigation Company. The work is varied and at times very rewarding as I'm sure you can imagine!
I have an absolute passion for shoes...what woman doesn't??!!!, and fashion generally, including that of Home Interiors and furnishings, and gardens.
I enjoy, among many past-times, art, gardening, water ski-ing, power walking,
and ofcourse...COOKING!!(and entertaining).
I guess my pet peeve would be running late for an appointment somewhere! 10 minutes early = 10 minutes late with me!! So, ON time is VERY late!!!
If I had a month off - no work, and no responsibilities I would buy 2 return airfares to Honolulu!! And spend 2 weeks on Waikiki Beach with my husband and 2 weeks at home in the kitchen!! And entertaining friends and family.