Torta Della Nonna
From suestonebender 17 years ago
- 40 minutes to make
- Serves 8
This is heaven on a plate: an exquisite lemon desert on fine pastry sprinkled with confectioners sugar. Culinary orgasm.
Ingredients
- 2 cups all-purpose flour shopping list
- 1 egg plus 2 yolks shopping list
- 1/2 cup sugar shopping list
- 3 tbsp sweet butter and shopping list
- 3 tbsp extra-virgin olive oil, melted together shopping list
- 1/2 tsp vanilla extract shopping list
- 2 cups fresh ricotta (sheep's milk is best) shopping list
- 1/2 cup pine nuts shopping list
- 1/2 cup sugar shopping list
- 1 lemon, zested and juiced shopping list
- 3 eggs shopping list
How to make it
- Preheat the oven to 375 degrees F.
- To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta (e.g., bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands). Knead until the dough is smooth, then allow to rest 10 minutes.
- Make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
- To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with your favourite liquid poison. Cheers!
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