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
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
-
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.
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