Makes 1 tart
Step 1: The Crust
In a mixer with the paddle attachment, blend the butter, sugar and 4 egg yolks. Combine and add flour. Set aside.
With a wooden roller, roll out the dough in order to create a 1/2cm-thin regular sheet of dough. Be sure to save 100 grams of dough for the finishing touches.
Line a square mold with the dough all the way up the sides and the bottom and bake for 10 minutes at 350°F.
For the crust
Step 2: The Raspberry Jam
In a pot over low heat, simmer the raspberries and sugar until you get a jam-like consistency (approximately 20-30 minutes). Make sure to stir repeatedly with a wooden spoon.
Step 3: The Cocoa Meringue
Using the whisk attachment, beat the egg whites in a mixer with the sugar and cocoa powder until stiff peaks form. Fold the pecans into the mixture with a spatula.
Step 4: The Linzer Torte
Place the raspberry jam over the linzer crust and spread evenly. Add the chocolate meringue on top. Criss-cross the remaining dough on top of the meringue. Bake the linzer torte for 30 minutes at 350°F. Enjoy.
For the cocoa meringue