|
 |
 |
| The
filling: |
 |
500ml/
2 cups milk |
|
zest
of 1 lemon |
|
60
grams/ ¼ cup sugar |
|
4
eggs yolks |
|
200
grams/ 7 ounces fresh ricotta |
|
200
grams/ 7 ounces mascarpone |
|
15
grams/ 1 tablespoon flour |
|
100
grams/ 4 ounces pine nuts, toasted |
|
in
a small pan on top of the stove |
|
60
grams/ ¼ cup ground espresso coffee |
|
50ml/
2 ounces Cognac |
In
a saucepan bring milk, lemon zest and half of the sugar to a boil.
Beat the egg yolks in a bowl then beat in the remaining sugar. Sprinkle
in the flour and stir until smooth. When the milk boils whisk one
third of it into the yolk mixture. When the milk returns to a boil
pour the yolk mixture into the milk, whisking continuously. Continue
whisking over low heat and add the ricotta, mascarpone and Cognac.
Cook until cream thickens and returns to a boil for about 5 minutes,
always stirring. Remove from the heat and pour into a bowl, and
let it cool for about 10 minutes.
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|
Place
the flour, sugar and salt in a mixing bowl, and mix, then add the
cold butter. Using your fingers work in the cold butter until it
becomes a fine meal. Add the eggs and coffee liqueur and some of
the milk. Continue to mix, add more milk if needed. On a floured
surface knead the dough. Press into a disk. Wrap in plastic and
refrigerate until needed (at least an hour or up to three days.)
To assemble:
When
ready to assemble the torta, remove the dough from the refrigerator.
Unwrap the dough and knead lightly on a floured surface until malleable.
Butter a 22.5 centimeter/ 9 inch cake pan on the bottom and sides.
Roll out the dough to 28 centimeters/ 14 inch round and gently place
in the pan. Since the dough will shrink slightly in baking leave
a generous amount of dough up the sides. Then trim to be even with
the top of the pan. Pour the filling into the shell. Bake until
browned, about 40 minutes. When the torta has cooled sprinkle the
toasted pine nuts in circles on top of the torta, and then lightly
sprinkle the ground coffee between the circles.
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