While the hazelnut crust is cooking, make the strawberry, whipped cream, and mascarpone filling and let it firm up in the refrigerator. When the crust is completely cool and the filling is chilled, you can assemble the torte and refrigerate it for a couple of hours before serving. Some ingredients are listed by weight (ounces) and by volume (cups, tablespoons); use either measurement.
Make the crust:
Heat the oven to 350°F. Pulse the hazelnuts in a food processor until finely chopped. Add the sugar and flour and pulse to combine. Add the butter pieces and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract and process until the dough just comes together.
Lightly flour your fingertips and press the dough into a 9-inch springform pan. Gently make a large depression in the center of the dough to create about a 1/2-inch rim all the way around the edge of the crust. Bake the crust until puffed, lightly browned, and a pick comes out with just a few crumbs, 45 to 50 minutes. Cool completely on rack. Slide a knife around the edges of the pan before removing the sides of the pan. Slide a spatula under the crust to loosen it, and then remove the crust from the bottom of the pan.
Make the filling:
Stir the sugar into the strawberry purée and return the mixture to the refrigerator. Whip the cream until it forms firm peaks. In a separate bowl, whisk onequarter of the whipped cream into the mascarpone and then fold in the remaining whipped cream. Gently fold in the chilled purée. Refrigerate for at least 1 hour and up to 24 hours. The filling will firm up as it chills.
Assemble the torte:
Gently spoon the chilled filling into the torte shell. Don’t level the filling—leave it looking free-form—and scatter the small or quartered strawberries across the top. Cut into wedges and serve.
nutrition information (per serving):
based on ten servings;
sat fat g
Photo: Rita Maas