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Raspberry Torte Recipe

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This recipe for Raspberry Torte, by , is from The Bell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Alison

Category:
Category:

Ingredients:  
Ingredients:  
9" x 13" x 2" pan

Crust:
1 c. flour
c sugar
tsp. salt
1 c. butter

Filling:
3 tbsp. cornstarch
1 c. sugar
10 oz. frozen raspberries, thawed

Topping:
45 large marshmallows
1 c. milk
1 c. heavy cream, whipped

Directions:
Directions:
Crust:
Combine flour, sugar and salt in a bowl. Cut in chilled butter until mixture resembles course crumbs.
Pat into the bap and bake at 350 for 15-18 minutes or until lightly brown.
Cool.

Filling:
Combine cornstarch and sugar in a saucepan. Cook, stirring constantly until it boils and is clear.
Cool slightly, mix in the raspberries and pour over the crust.
Chill.

Topping:
Place marshmallow and milk in a saucepan, cook over low heat, stir frequently until marshmallow melts.
Cool. Fold in whipped cream. Spread mixture over chilled raspberry mixture.
Chill for 1-2 hours before serving

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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