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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

  • 300g flour
  • 200g butter
  • 100g white sugar
  • 4 eggs, yolks and whites separated

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. 


  • 1kg fresh raspberries, washed
  • 100g brown sugar

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

  • 4 egg whites
  • 200g white sugar
  • 200g finely chopped pecans
  • 2T cocoa powder

by Karen Drijanski


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