Butter Torte Recipe
cream cheese filling, chocolate gelato, brûléed banana
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with BUTTER TORTE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
DESSERT
Method
DESSERT
Prepare the crust
In a mixing bowl, combine the flour, granulated sugar, and salt. Stir in the melted butter until the mixture resembles coarse crumbs. Press into a 9-inch tart pan with a removable bottom to form an even crust. Chill for 15 minutes.
Bake the crust
Bake the crust in a 350F (175C) oven for 18-20 minutes until lightly golden. Remove and let cool completely on a rack.
Make the cream cheese filling
Beat cream cheese and 3/4 cup granulated sugar until smooth and creamy. Add eggs one at a time, then beat in vanilla extract, lemon zest, and salt until just combined.
Bake the cheesecake filling
Pour filling onto the cooled crust. Bake at 325F (165C) for 25-30 minutes or until the center barely jiggles. Cool to room temperature, then refrigerate at least 2 hours or overnight to set.
Prepare chocolate gelato base
In a saucepan, whisk together the 2 cups milk, 1 cup heavy cream, 1/2 cup cocoa powder, 3/4 cup sugar, and 1/4 tsp salt. Heat until steaming, then remove from heat.
Temper and cook gelato base
Whisk egg yolks in a separate bowl. Slowly whisk in about 1 cup of hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon (8-10 minutes). Stir in 1 tsp vanilla. Chill completely (2-3 hours or overnight).
Churn and freeze gelato
Churn in an ice cream maker according to the manufacturer’s instructions until thickened. Transfer to a container and freeze until firm, at least 2 hours.
Brûlée the bananas
Slice 3 ripe bananas. In a skillet, melt 1 tablespoon butter over medium heat and sauté the banana slices until lightly golden. Sprinkle with 2 tablespoons granulated sugar and cook until caramelized. For a brûléed top, use a kitchen torch to caramelize the sugar until crisp, or broil briefly if you don't have a torch.
Plating and serving
Slice the cooled butter torte. Plate with a generous scoop of chocolate gelato on the side and brûléed bananas atop the slice. Garnish as desired with berries, mint, or a drizzle of chocolate.
