TORTA DELLA NONNA

(GRANDMOTHER’S CAKE)


CRUST

4 LARGE EGG YOLKS
+
2 WHOLE EGGS
3 CUPS FLOUR
½ CUP SUGAR
1 TSP. BAKING POWDER
ZEST FROM 1 LEMON
1/4 TSP. SALT
7 OZ. UNSALTED BUTTER (SOFTENED)

COMBINE FLOUR, SUGAR, BAKING POWDER, SALT & ZEST.  ADD THE SOFTENED BUTTER AND MIX WELL.  THE TEXTURE WILL BE RATHER COARSE.  ADD THE WHOLE EGGS AND EGG YOLKS.

PLACE DOUGH ON FLOURED BOARD AND KNEAD JUST UNTIL THE MIXTURE COMES TOGETHER.  DIVIDE DOUGH IN 2 PIECES.  PRESS EACH PIECE INTO FLAT DISC, WRAP AND REFRIGERATE FOR 30 MINUTES.

PLACE CHILLED DOUGH ON FLOURED BOARD AND ROLL OUT  TO APPROX. 1/8" THICK ROUND.

PLACE ONE ROUND OF PASTRY IN TART PAN (OR PIE DISH) THAT HAS BEEN BUTTERED AND FLOURED (PAM SPRAY ALSO WORKS) AND PRESS THE DOUGH INTO THE CORNERS.  THERE SHOULD BE SOME EXCESS OVER THE EDGE OF YOUR PAN.

DOUGH CAN ALSO BE MIXED IN FOOD PROCESSOR

FILLING

2 CUPS WHOLE MILK
½ CUP SUGAR
½ VANILLA BEAN, SCRAPED (OR EQUIVALENT LIQUID EXTRACT)
5 LARGE EGG YOLKS
1/3 CUP FLOUR
2 STRIPS OF LEMON PEAL

TOASTED PINE NUTS

HEAT MILK, 1/4 CUP SUGAR, VANILLA AND LEMON PEAL UNTIL MIXTURE IS HOT, BUT NOT BOILING.

IN SEPARATE BOWL WHIP THE EGG YOLKS WITH 1/4 CUP SUGAR UNTIL BLENDED. SLOWLY STIR IN FLOUR, BLENDING WELL.  SLOWLY WHISK IN THE HOT LIQUID.

POUR FILLING BACK INTO PAN AND COOK USING MEDIUM HEAT UNTIL THE FILLING HAS THICKENED AND IS BUBBLING.  WHISK REGULARLY IN THIS PROCESS TO KEEP MILK FROM BURNING.

IMMEDIATELY POUR THE FILLING THROUGH A FINE MESH STRAINER INTO A LARGE BOWL.  PRESS THE FILLING THROUGH WITH WOODEN SPOON OR SPATULA SO THERE ARE NO LUMPS.  COVER FILLING WITH PLASTIC WRAP AND CHILL FOR AT LEAST 1 HOUR.  CHILLING FOR 2 HOURS IS SUGGESTED.

PREHEAT OVEN TO 350 DEGREES.

SPREAD FILLING INTO THE CRUST EVENLY.  COVER THE FILLING WITH THE REMAINING ROUND OF DOUGH.  PRESS EDGES TOGETHER TO SEAL THE TORTA. TRIM ANY EXCESS DOUGH.  BAKE FOR APPROX. 40 MINUTES, UNTIL THE CRUST IS GOLDEN.

ALLOW TORTA TO COOL THOROUGHLY IN THE PAN.  INVERT ONTO SERVING DISH AND SPRINKLE WITH PINE NUTS.

NOTE:  TOASTED PINE NUTS ADD A NICE "CRUNCH" TO EACH BITE

EVERY ITALIAN FAMILY HAS THEIR VERSION OF "GRANDMA'S CAKE"

THIS RECIPE IS TYPICAL OF NORTHERN ITALY AND TUSCANY