Raspberry Torte

By Anthony Chiffolo • November 8, 2010 • 0 Comments

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Author Notes: The film "What's Cooking?" depicts Thanksgiving dinner at 4 different ethnic-American homes. This Raspberry Torte was dessert at one of the dinners, which we recreated for our book "Cooking with the Movies: Meals on Reels." - Anthony Chiffolo

Serves 12

1/2 cup confectioner's sugar
1/2 cup butter
3/4 cups all-purpose flour
3 eggs
1 tablespoon vanilla extract
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cups 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)

Make sure that all ingredients except the milk are at room temperature. Preheat oven to 350°F.
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.
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.
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.
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.
Sprinkle with shredded cheddar cheese, if desired, before serving.