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.
We will put hazelnuts and walnuts at the bottom of the tart crust, and sandwich it with homemade raspberry jam (recipe provided).
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 firstname.lastname@example.org (Tomoko). Thank you for visiting our site and I will be looking forward to hearing from you!!!