Hazelnut Torte
- 75 g butter, chilled
- 14 cup self raising flour
- 34 cup plain flour
- 1 pinch salt
- 1 tablespoon sugar
- 1 egg
- 50 g butter
- 34 cup soft brown sugar, firmly packed
- 3 eggs
- 34 cup golden syrup
- 2 tablespoons Frangelico (hazelnut liqueur)
- 14 teaspoon salt
- 12 cup hazelnuts, lightly toasted
- 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).
butter, flour, flour, salt, sugar, egg, butter, brown sugar, eggs, golden syrup, frangelico, salt, hazelnuts
Taken from www.food.com/recipe/hazelnut-torte-22045 (may not work)