Imotska Torte - A Delicious Croatian Delight

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 2 cups (200g) ground walnuts 2 cups (200g) ground walnuts
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 cup (60ml) rum 1/4 cup (60ml) rum
• 4 ounces (115g) dark chocolate, melted 4 ounces (115g) dark chocolate, melted
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• For garnish: For garnish:
• Powdered sugar Powdered sugar

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 22g (Saturated Fat: 9g)
• Carbohydrates: 42g (Sugar: 24g)
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, butter, sugar, and salt. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
3. 3.
   Gradually add the cold water and mix until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Divide the dough into two equal portions. Roll out each portion on a lightly floured surface to fit the size of your baking dish.
5. 5.
   Line the bottom of the baking dish with one layer of the rolled-out pastry. Prick the pastry with a fork to prevent it from puffing up during baking.
6. 6.
   In a saucepan, combine the ground walnuts, sugar, milk, and rum. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
7. 7.
   Remove the saucepan from the heat and stir in the melted chocolate and vanilla extract until well combined.
8. 8.
   Pour the walnut and chocolate cream over the pastry in the baking dish, spreading it evenly.
9. 9.
   Cover the filling with the second layer of rolled-out pastry, pressing the edges to seal.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the pastry turns golden brown.
11. 11.
    Remove from the oven and let it cool completely before dusting with powdered sugar.
12. 12.
    Cut into squares or diamond shapes and serve.

Treat your ingredients with care...

• Walnuts — Make sure to use fresh walnuts and grind them just before preparing the filling to preserve their flavor and texture.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best taste and smoothness in the filling.

Tips & Tricks

• To achieve a flaky pastry, make sure the butter is cold and handle the dough as little as possible.
• For a richer flavor, toast the walnuts before grinding them.
• If you prefer a stronger rum flavor, you can increase the amount to your liking.
• Dust the powdered sugar just before serving to maintain its visual appeal.
• Imotska torta tastes even better the next day, so consider making it in advance.

Serving advice

Serve Imotska torta at room temperature to fully enjoy its flavors and textures. It pairs wonderfully with a cup of freshly brewed coffee or a glass of dessert wine.

Presentation advice

When serving, dust each piece of Imotska torta with a generous amount of powdered sugar to create an elegant and inviting presentation. You can also garnish with a sprig of fresh mint for a touch of color.