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Anonymous
Member since December 1969
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4.285715

Chocolate Raspberry Linzer Tart

What you need: 

Crust:
2/3 cup firmly-packed vegan brown sugar
1/2 cup (1 stick) vegan margarine
1 egg substitute (http://vegweb.com/index.php?topic=7678.0)
1 1/2 cups flour
1/2 cup pecans, toasted and finely ground
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt Filling:
1 cup vegan chocolate chips
1/2 pint fresh raspberries
1/2 cup jam, no seeds or lumps (I used cherry jam, but raspberry jam would be ideal)
vegan powdered sugar, for dusting

What you do: 

1. Preheat oven to 375 degrees F. For crust, in a mixer, combine the brown sugar, margarine and egg replacer until fluffy. In a separate bowl, combine the flour, pecans, cinnamon, baking powder and salt; add to the mixer and beat just until mixture holds together in lumps. Measure about 3/4 cup dough, flatten into disk, cover with plastic wrap, and chill in the refrigerator until ready to use.
2. Press the remaining dough into the bottom and up the sides of a 9" tart pan with removable bottom. With a fork, pierce the dough in several places; cover with plastic wrap, and chill at least 1 hour. Bake the crust about 10 minutes, or until very lightly browned.
3. Roll out the 3/4 cup chilled dough on a floured surface to 1/8" thickness. Using a cookie cutter, cut dough into desired shapes. Transfer shapes to baking sheet, and bake until very light golden, about 5 minutes. Transfer cookies to racks to cool.
4. For filling, melt the chocolate chips. Spread the melted chocolate over the bottom of the crust. Arrange berries evenly on top of the chocolate layer. In a small saucepan over low heat, warm the jam until smooth and melted. Spoon the jam evenly over the raspberries.
5. Bake the tart until crust is golden brown, about 20-25 minutes. Transfer tart to rack and cool - as the tart cools, the filling will set and appear less liquidy. Arrange the baked cookie shapes on top of the tart. Dust the entire surface with powdered sugar.

Preparation Time: 
2 hours
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

Made this for my Book Club last week, it got rave reviews!  I heated up about 1/4 cup of almond milk, added a couple of tablespoons of strong brewed coffee, and then tossed the chocolate chips in that liquid mixture, to melt them.  The coffee added a nice depth to the chocolate.

Will for sure make this again!

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I am looking forward to trying this recipe!

One problem. I don't have a machine to grind nuts at this time...are the ground pecans necessary? Is there something I could substitute it with?

Thanx!

just put the nuts in a freezer bag and bash them with something like a rolling pin or a wine bottle...no need for a machine to grind the nuts    ;)

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I am looking forward to trying this recipe!

One problem. I don't have a machine to grind nuts at this time...are the ground pecans necessary? Is there something I could substitute it with?

Thanx!

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I really enjoyed this recipe, and it really wasn't all that labor intensive - it's quite easy. I took it to work for Valentines and not too many people tried it, but those who did really liked it. *I loved it* :)

I hope to post my picture soon, I can't do it while I am at work...

Thanks for the recipe!

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WOW! This was insanely good! SOOO GOOD.  ;D The only thing I changed was that I used toasted walnuts instead of pecans. Also, I recommend greasing the cookie sheet a tiny bit, or watching them VERY closely because mine stuck to the tray and were crispy. Definitely make this tart!  :D

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I've made this twice...neither time with raspberries but they've turned out very pretty.  I used cherries and the second time I used fresh strawberries but that turned a little liquedy...

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the pictures you took are absolutely beautiful! this must of taken a lot of time and effort to make this. i would make this but i never have any of these ingredients on hand.  :(

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This recipe has the most beautiful photo!  Whenever I see it on the side bar, I keep thinking, "I've GOT to try that!"

Even the little rasberries inside the tart look all aligned, perfect and everything.  So pretty!  I wouldn't ever want to eat it!  I can just imagine how much time the pictured one took to make...cutting out all the pastry shapes?! Jeez!  Did you make up the tart yourself?  The ingredients sound so simple, yet declicious.  If--I should say WHEN--I try this recipe, I'll definitly post about it.  I just wanted to gush about the picture ::)  (It inspired me to take more time taking my recipe photos!)

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Thanks for the tip! I served the larger tart tonight after it had sat at room temperature for about an hour, and you're right, the chocolate softened. I'll try a bit of margarine next time, though. Anyways, thanks for a marvelous recipe! This pie had a room full of omnivores telling me I should open a bakery!

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Anonymous

I'm glad you liked this recipe!

In response to your comment on the crunchiness of the chocolate layer after refrigeration, this can be avoided by keeping the tart at room temperature. Pastry generally keeps longer this way - refrigeration speeds up the staling process.

Alternately, if you must refrigerate it, you can add a tablespoon of vegan margarine to the chocolate when you're melting it.

Hello! It's the next day, and after spending the night in the fridge, this is still delicious, BUT, the chocolate layer is somewhat crunchy. Next time I make this, should I thin the chocolate with some soymilk so that it retains a softer texture?

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