Name: Chocolate Raspberry Linzer Torte
Prep time: 90 s
Cook time: 45 s
Total time: 345 s
Yield: 8
Ingredients: 1 cup ground almonds; 1 teaspoon ground cinnamon; Pinch of salt; 10 tablespoons butter or margarinesoftened; 2/3 cup sifted powdered sugarplus extra for sprinkling; 1 large egg yolk; 1 1/2 cups sifted all-purpose flour; 3/4 cup seedless raspberry jam; 2 teaspoons lemon juice; 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Make It

Step 1

Preheat oven to 350° F.

Step 2

Combine almonds, cinnamon and salt in small bowl. Beat butter, 2/3 cup sifted powdered sugar and egg yolk in medium mixer bowl. Gradually add flour alternating with almond mixture. Form one third of dough into a ball. Press ball of dough between sheets of wax paper on metal baking sheet to 9-inch circle. Place in freezer. Press remaining dough on bottom and up sides of ungreased 9-inch tart pan with removable bottom. Refrigerate approximately 30 minutes.

Step 3

Stir jam and lemon juice together in small bowl. Melt morsels in uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals stirring just until morsels are melted. Swirl chocolate into jam mixture. Spread over dough.

Step 4

Remove dough circle from freezer. Cut into ten 3/4-inch wide strips. Use a knife to carefully place every other strip on top of raspberry mixture. Repeat with remaining dough strips, placing them crosswise to form a lattice appearance on top. Use a fork to press the ends of the strips into edge of crust.

Step 5

Bake for 45 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with remaining powdered sugar. Refrigerate for at least 3 1/2 hours or until well chilled. Remove side of tart pan and place on serving platter before serving.