CHOCOLATE HAZELNUT PEAR TORTE
CRUST:
1/2 cup (125 mL) Vegetable Shortening (or butter)
1 cup (250 mL) All Purpose Flour
3/4 cup (175 mL) Finely chopped, toasted hazelnuts
1/4 cup (50mL) Icing Sugar
CUT shortening into flour until mixture resembles small peas. BLEND in nuts and icing sugar. PRESS dough firmly on bottom and 1 inch (2.5 cm.) up sides of a 9 inch (23 cm) flan pan or springform pan. BAKE at 425 F (220 C) for 15 minutes. Cool.
FILLING:
1 pkg 8 oz. (250 g) Cream Cheese, softened
1/4 cup (50 mL) Granulated Sugar
1 Egg
3 sq. Semi-Sweet Chocolate melted and cooled
BEAT cream cheese and sugar until smoothly blended. ADD egg and chocolate; mix well. SPREAD evenly in baked crust.
TOPPING:
1 Can (14 oz./398 mL) Pear Halves
1 sq. Semi-Sweet Chocolate
1 tbsp. (15 mL) Butter
1.4 (50 mL) Coarsely chopped hazelnuts, toasted
DRAIN pears; pat dry. Arrange pear halves over cream cheese layer. BAKE at 375 F (190 C) for 15 minutes. Cool on wire rack. MELT chocloate with butter; drizzle over cooled torte. SPRINKLE with nuts. Chill 3 hours before serving.
A Robin Hood Flour recipe.
CRUST:
1/2 cup (125 mL) Vegetable Shortening (or butter)
1 cup (250 mL) All Purpose Flour
3/4 cup (175 mL) Finely chopped, toasted hazelnuts
1/4 cup (50mL) Icing Sugar
CUT shortening into flour until mixture resembles small peas. BLEND in nuts and icing sugar. PRESS dough firmly on bottom and 1 inch (2.5 cm.) up sides of a 9 inch (23 cm) flan pan or springform pan. BAKE at 425 F (220 C) for 15 minutes. Cool.
FILLING:
1 pkg 8 oz. (250 g) Cream Cheese, softened
1/4 cup (50 mL) Granulated Sugar
1 Egg
3 sq. Semi-Sweet Chocolate melted and cooled
BEAT cream cheese and sugar until smoothly blended. ADD egg and chocolate; mix well. SPREAD evenly in baked crust.
TOPPING:
1 Can (14 oz./398 mL) Pear Halves
1 sq. Semi-Sweet Chocolate
1 tbsp. (15 mL) Butter
1.4 (50 mL) Coarsely chopped hazelnuts, toasted
DRAIN pears; pat dry. Arrange pear halves over cream cheese layer. BAKE at 375 F (190 C) for 15 minutes. Cool on wire rack. MELT chocloate with butter; drizzle over cooled torte. SPRINKLE with nuts. Chill 3 hours before serving.
A Robin Hood Flour recipe.
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