Best 6 Hearts Delight Torte Recipes

25 BEST TORTE RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious torte recipe in 30 minutes or less!

ECLAIR TORTE

Steps:

• In a small saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 13x9-in. baking pan. Bake at 400° until puffed and golden brown, 30-35 minutes. Cool completely on a wire rack. If desired, remove puff from pan and place on a serving platter. , In a large bowl, beat cream cheese until light. Add milk and pudding mix; beat until smooth. Spread over puff; refrigerate for 20 minutes. Spread with whipped topping; refrigerate. Drizzle with chocolate syrup just before serving. Refrigerate leftovers.

CLASSIC CHERRY DELIGHT

Steps:

• Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of a sprayed 8 x 8 baking dish. Set aside.
• Add the cream cheese to a large bowl. Mix with a mixer until the cream cheese of smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and mix until the cool whip and cream cheese are combined, but don't overmix.
• Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.
• Refrigerate for at least 2 hours before serving. I like to leave it overnight.
• Refrigerate leftovers.

HEARTS DELIGHT ECLAIR - MADE WITH PUFF PASTRY SHEETS

Steps:

• On a lightly floured surface, roll each puff pastry sheet into a 12 inch square.
• Place on ungreased cookie sheets.
• (Original recipe calls for: "Using an 11 inch heart pattern, cut each pastry into a heart shape" - either way works well).
• Bake at 400 degrees for 12-15 minutes or until golden brown. (Do not underbake - it's a good idea to check your oven temperature. If underbaked, the pastry will fall.).
• Remove to wire rack to cool.
• Meanwhile, whisk milk and pudding mix until thickened, 1-2 minutes.
• In a mixing bowl, beat cream and 1/2 t vanilla until stiff peaks form. Carefully fold into pudding until consistent color but do not over stir.
• Split puff pastry sheets horizontally with a serrated knife.
• Place one layer on a serving plate and top with 1/3 of the pudding mixture.
• Repeat twice.
• Top with remaining pastry.
• In a small bowl combine confectioners sugar, water, almond extract and remaining vanilla and stir until smooth. (If necessary you can use a few drops more water if you find it difficult to spread but do not thin too much or you lose the white color which adds to its appearance).
• Carefully spread over top of dessert.
• Melt chocolate chips and shortening. Pipe in diagonal lines in one direction over frosting (if you don't have tips for piping, place in a plastic zip lock baggie,seal the bag and cut a small piece off the corner of the baggie to do the piping).
• Refrigerate until set - (remove from fridge about 15-20 minutes before serving to soften the top for easy cutting)
• This holds well overnight but we never seem to have any leftovers to keep any longer than that!

KATO'S CHOCOLATE HAZELNUT DELIGHT TORTE

Steps:

• Cake - Preheat oven.
• Grease and flour two round 9" cake pans.
• Mix cake as directed on back of package.
• Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
• Cool cakes completely on wire racks.
• Slice each cake layer into two even layers.
• Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
• Divide the buttercream icing into four bowls equally.
• In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
• To assemble the cake, place first cake layer.
• on plate.
• Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
• Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
• vanilla buttercream onto cake.
• Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
• Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
• Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
• Chill cake in fridge for several hours.
• One hour before serving remove cake from fridge and allow to slowly come to room temperature.

LINZER HEART COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape. , Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool., Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners' sugar; carefully place over jam.