Raspberry Torte

Name: Raspberry Torte
Ingredients: 1/2 cup confectioner's sugar; 1/2 cup butter; 3/4 cup all-purpose flour; 3 eggs; 1 tablespoon vanilla extract; 1 cup granulated sugar; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup flour; 2 packages fresh raspberries; 1/2 cup slivered almonds; 1 packet French vanilla pudding mix; 1 cup cold milk; 1 teaspoon vanilla extract; fresh raspberries; shredded cheddar cheese (optional)

16 ingredients

6 steps

Ingredients

1/2 cup confectioner's sugar
1/2 cup butter
3/4 cup all-purpose flour
3 eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup flour
2 packages fresh raspberries
1/2 cup slivered almonds
1 packet French vanilla pudding mix
1 cup cold milk
1 teaspoon vanilla extract
fresh raspberries
shredded cheddar cheese (optional)

Directions

1

Make sure that all ingredients except the milk are at room temperature. Preheat oven to 350°F.
2

Mix the confectioner's sugar and butter together in a medium-size bowl. Slowly add in the fl our and form into a fi ne pastry dough. Place in a round baking dish, pressing it to and up the sides. Bake for 15-18 minutes. Remove from oven and allow to cool.
3

In a large bowl, beat the eggs, vanilla extract, and granulated sugar together until light and fluffy. Mix in the salt, baking powder, and flour.
4

Pour the berries and the almonds into the cooled pie crust and spoon the egg and sugar mixture over them. Place in a 350°F oven and bake for 35 minutes, or until the top begins to brown. Remove from oven and allow to cool.
5

Make the pudding according to the directions, adding in the milk and vanilla. Allow to sit for 5-10 minutes. Spoon over the fi nished pie; top with raspberries lined up like soldiers in rows. Refrigerate covered overnight.
6

Sprinkle with shredded cheddar cheese, if desired, before serving.