Lintzer Torte*

2 Dec

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You might not be familiar with the name of Lintzer Torte (Tart Lintzer), but there’s a chance you might have tasted this tart before. It’s a traditional tart from Austria, and has cinnamon spice and lots of hazelnuts flavor inside. I like it for its crunchy and also crumbly feeling when you take a bite, and then the little additional burst of flavors when you chew! It’s a simple tart but has enough layers of texture and tastes that I think makes it different from the traditional local tarts here.

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We will put hazelnuts and walnuts at the bottom of the tart crust, and sandwich it with homemade raspberry jam (recipe provided).

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This tart is of course nice to eat it when it’s ‘just baked’ as it’s the most crispy, but it also tastes nice even after a few days to about a week when raspberry jam and the tart crust mixed in well and creates a harmony. You will often see this cake in a baking (non-chilled) section of French patisserie and the tart can last easily for 1-2 weeks. *For Malaysian weather I recommend you to keep in the fridge.

It also goes well with tea, so will be perfect a cake for you to enjoy tea time during Christmas season!

Here are the class dates;

DATE & TIME:    December 14th (Sat.)   11:00am-2:30pm

                               December 27th (Fri.)  11:00am-2:30pm

FEE:                      RM180.00 (RM129.00 for members)

*8 students maximum.

To register for the class, please email me at caramelmoko@gmail.com (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!

One Response to “Lintzer Torte*”

  1. khorhmin December 6, 2013 at 3:09 pm #

    I would like to attend this class, but I can’t make it on both dates. I hope the class will be repeated in January 2014.🙂

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