St. Galler Klostertorte (St. Gallen monastery tart)

St. Galler Klostertorte (St. Gallen monastery tart)

Total: 1 hr 45 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 320 kcal
, Fat: 14 g
, Carbohydrate: 41 g
, Protein: 6 g

This tart with a soft, crumbly crust is the Swiss sister of the Linzer torte. It is made with almond dough, which is what makes it soft when baked. You can fill it with redcurrant or raspberry jam, and the amount of cocoa can be reduced or slightly increased to suit your taste. This tart is perfect as a delicious afternoon snack for children and adults alike.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry dough

125 g butter, soft
100 g sugar
1 egg white, beaten
½ dl milk
300 g white flour
100 g almond flour
15 g cocoa powder
1 tsp cinnamon
1 pinch salt

Tart

300 g raspberry jam, stirred until smooth
1 egg yolk
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Utensils

One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.

How it's done

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Pastry dough

Place the butter in a bowl, mix in the sugar. Mix in the egg white and milk. Combine the flour, almond flour, cocoa powder, cinnamon and salt, add and mix to form a smooth dough. Transfer 2/3 of the dough to the prepared tin and smooth down, pulling the edge up a little. Cover the tin and the remainder of the dough and chill for approx. 30 mins.

Tart

Spread the jam over the base of the tart. Shape the remainder of the dough into strips, place on top of the jam in a lattice-work pattern, press down gently around the edges, glaze with egg yolk.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool.

Good to know
Tip: Use redcurrant jam instead of raspberry jam.

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