Raspberry Walnut Torte

raspberry-walnut shortbread bars

Makes 16 squares · 242 kcal per serving

Ingredients

• 120 g All Purpose Flour
• 40 g Confectioners' Sugar
• 113 g Butter

Method

1. Crust: Blend the flour, confectioners' sugar, and butter well; press into the bottom of an ungreased 9-in square pan. Bake at 350°F / 175°C 15 min, then cool.
2. Custard: Drain the thawed raspberries, reserving the liquid for the sauce. Spread the berries over the crust and sprinkle with the walnuts. Beat the eggs, sugar, flour, salt, baking powder, and vanilla on low until blended, and pour over the walnuts.
3. Bake: 350°F / 175°C for 35–40 min, until golden brown. Cool, then cut into squares.
4. Raspberry sauce: Combine the reserved raspberry juice, water, sugar, and cornstarch in a small saucepan and cook, stirring constantly, until thick and clear. Stir in the lemon juice and cool. Serve the squares with whipped cream and the sauce.