This is an elegant dessert, light but filled with berry flavor — and it's much easier to make than it looks. The generous crust is made from store-bought shortbread, so rich in butter there's no need to add more. We used Walkers, a pure-butter shortbread from Scotland that's widely available in supermarkets.
·You can freeze torte up to 2 days.
Recipe information
Total Time
4 3/4 hr
Yield
Makes 10 servings
Ingredients
For crust
For filling
Accompaniment:
Preparation
Step 1
Preheat oven to 350°F.
Make crust:
Step 2
Break shortbread into pieces and pulse pieces with nuts in a food processor until finely ground.
Step 3
Press firmly over bottom and 1 1/4 inches up side of a 24-centimeter springform pan. Bake crust in middle of oven 10 minutes, then cool in pan on a rack.
Make filling:
Step 4
Beat eggs, 1/2 cup sugar, and a pinch of salt in a metal bowl with a handheld electric mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat custard until an instant-read thermometer registers 140°F, about 5 minutes. Continue beating over heat 3 minutes more. Remove bowl from heat and chill custard until cool, about 10 minutes.
Step 5
Toss raspberries with remaining tablespoon sugar in a large fine sieve set over a bowl, then force berries through sieve, pressing on solids, and discard seeds. Fold strained raspberries into cooled custard.
Step 6
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into raspberry mixture.
Step 7
Spoon filling into crust, smoothing top. Wrap pan in foil and freeze at least 4 hours. (Filling will be firm but not frozen solid.)
Step 8
Run a thin knife around edge of torte and remove side of pan.
