And even though the Linzer Torte is egg-less, it’s just as delicious as the original! No one will notice the difference! Ingredients used While the original Linzer Torte is made with eggs and dairy butter, I simply made the vegan version of Grandma’s tart recipe by skipping the eggs and using dairy-free butter. However, it has a longer shelf life than most pies because it is made with preserved jam rather than fresh fruit. It is typically layered like a pie or tart, covered with a lattice design of dough on top of the jam. Linzer Torte is a traditional Austrian pastry, a form of shortcake, made of an almond or nut shortcrust pastry “Linzer Teig”, filled with red currant jam “Ribisel-Marmelade”.
Super practically, isn’t it? 😛 What is a Linzer Torte?
This classic vegan Linzer Torte is quick and easy to make without eggs and dairy butter and is as delicious as the original tart recipe from Austria! It’s fruity, moist, nutty, fabulously delicious and lasts for a long time! The perfect dessert for Advent and Christmas! The Best Vegan Linzer TorteĪ crunchy, nutty cookie crust filled with a layer of fruity jam – If you love my Linzer cookies aka Spitzbuben biscuits, you’ll love Grandma’s vegan Linzer Torte too! Plus, it’s way quicker and easier to make because you only need to make one big Linzer tart instead of many little cookies.
