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LINZER TART

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These raspberry jam-packed vegan chocolate tart is named for the Austrian city of Linz. You can make it with any jam, including strawberry, blackberry or apricot.

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VEGAN LINZER TART INGREDIENTS 

Dough:

Flour: all-purpose flour 

Almond flour

Baking powder

Cocoa powder 

Sugar: cane sugar

Butter: vegan butter 

Vegan egg

Cinnamon 

Tart Filling: raspberry jam (homemade or store bought)

HOW TO MAKE LINZER TART 

  1. Sift the flour with baking powder, cocoa powder and cinnamon. 
  2. Add cane sugar, vegan butter, almond flour and salt. 
  3. Rub the butter into ingredients. Add vegan egg. 
  4. Knead the dough until smooth. Cover with plastic and chill for 3 hours.
  5. On a lightly floured work surface, roll out the dough and stamp out the crust. 
  6. Place a rope of dough around the edge of crust. 
  7. Prick the base. 
  8. Spread raspberry jam using offset spatula. 
  9. Bake for 20-30 minutes (365F) until ready. 

I hope you will love these Linzer Tart because it’s:

Simple

Classic

and delicious!

Other recipe to try:

Tarte Tatin  

Blueberry Tart 

Marble Cake 

Pears in pastry 

linzer tart
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Linzer Tart

These raspberry jam-packed vegan chocolate tart is named for the Austrian city of Linz. You can make it with any jam, including strawberry, blackberry or apricot. 
Course Dessert
Cuisine Austrian
Keyword blackberry tart, linzer tart, vegan linzer tart
Prep Time 3 hours
Cook Time 30 minutes
Servings 6
Calories 343kcal
Author Plant-basedRecipes

Ingredients

Dough

  • 2 cups flour
  • 1 tsp baking powder
  • 2 vegan eggs
  • 1 stick vegan butter
  • 1 tbsp cocoa powder
  • 1 pinch cinnamon
  • 1 pinch salt

Filling

  • 1/2 cup raspberry jam
US Customary - Metric

Instructions

  •  Sift the flour with baking powder, cocoa powder and cinnamon. Add cane sugar, vegan butter, almond flour and salt.  
  • Rub the butter into ingredients. Add vegan egg. Knead the dough until smooth. Cover with plastic and chill for 3 hours.
  • On a lightly floured work surface, roll out the dough and stamp out the crust. Place a rope of dough around the edge of crust. Prick the base. Spread raspberry jam using offset spatula. 
  • Bake for 20-30 minutes (365F) until ready. 

Nutrition

Calories: 343kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 209mg | Potassium: 85mg | Fiber: 2g | Sugar: 14g | Vitamin A: 719IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg

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