Torta di Pinoli
Pine Nut [censored]
For the Pastry:
5 oz (150 grams) unsalted butter, softened
5 oz (150 grams) superfine sugar
4 egg yolks
12 oz (350 grams) plain white or Italian type 00 flour
Finely grated zest of 1 unwaxed lemon
Pinch of salt
For the Filling:
12 oz (350 grams) ricotta cheese
Few drops of vanilla extract
2 fluid oz (50 ml) heavy cream
3 egg yolks
4 oz (100 grams) superfine sugar
4 oz (100 grams) pine kernels
Icing sugar, for dusting
To make the pastry, put the softened butter, sugar and egg yolks in a food
processor and mix together. Add the flour, lemon zest and salt and mix
again. Wrap in greaseproof paper and chill in the fridge for 1 hour.
Preheat the oven to 325 F (170 C). To make the filling, using a wooden
spoon, beat the ricotta cheese in a bowl. Add the vanilla extract, heavy
cream, egg yolks, sugar and 3/4 of the pine kernels and mix together. On a
lightly floured surface, roll out the pastry and use 2/3 to line a 8 inch
(20 cm) loose-bottomed flan tin. Chill in the fridge for 30 minutes. [censored]
the base with a fork and line with a piece of greaseproof paper and baking
beans, then bake in the oven for 20 minutes until golden. Remove the
lining and beans. Pour the filling into the pastry case. Roll out the
remaining pastry and cut into 1/2 inch (1 cm) strips, the same length as
the [censored]. Use to make a lattice decoration on the [censored] by laying half the
strips at intervals across the surface and the other half across the first
layer. Scatter the remaining pine kernels over the top. Bake in the oven
for 35 minutes until the pastry is crisp and golden and the filling is
firm to the touch. Leave to cool slightly, then serve warm, dusted with
sifted icing sugar.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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