This week’s Tuesdays with Dorie recipe is Cocoa-Cranberry Linzer Tart. A soft nutty chocolate pastry encases a cranberry and raspberry fruit filling.
I was pleased to have frozen cranberries to use for this recipe, as cranberries are very hard to get here.
In the filling, I used youngberry jam as I didn’t have any raspberry jam, and it worked well.
Because the pastry was very soft, you had to work with it quickly before it “unchills”. Even then, my top disc of pastry didn’t behave, but I got there in the end.
This tart smelled divine as it baked, and tasted absolutely delicious.it is a great festive or anytime dessert.
To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.
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