Torta Della Nonna
with Blueberry Preserve
crust
3 cups
1 cup
4
8 oz.
1
1 pinch
all-purpose flour, sifted
confectioner’s sugar, sifted
egg yolks
butter, cubed small and cold
zested lemon
salt
1. Place the flour, salt and cold butter in
a food processor and mix until the flour
looks like sand (30-45 seconds). Remove it
quickly from the food processor and place
it in a bowl, add sugar, lemon zest and the
egg yolks. Mix quickly and once smooth,
place in the refrigerator for at least an
hour. In the meantime, prepare the pastry
cream.
pastry cream
4 cups 3.5% Milk
8 egg Yolks
1 ½ cup sugar
3 oz. flour
1 pinch salt
peel from one lemon
1. Boil the milk with the lemon peel, salt
and half of the sugar.
a yummy
dessert
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2. Mix the egg yolk and the remaining
sugar with the flour. Add them to the milk,
whisk well to eliminate lumps and return
to a boil. The cream should thicken once
it reaches the boiling point. Allow it to
bubble while stirring it constantly (for a few
seconds) then remove from stove. Pour it
into a bowl, place some plastic wrap tightly
on it and allow it to cool undisturbed.
topping
1 cup raw pine nuts
icing sugar for dusting
Preparation of pie
1. Preheat the oven to 375°F, prepare a
fluted pie dish preferably with removable
bottom and roll out the sweet dough
using a rolling pin to about 1/8” thick, line
the bottom and the sides of the pie mold
making sure to press the corners well.
2. Fill the pie with the custard and roll
more dough to cover its top, seal the
outside by pinching or just cutting flush
with the mold and use a fork to dock the
top in a nice organized fashion. Brush the
top with milk or lightly whipped egg white
and cover the top with raw pine nuts.
3. Bake in the preheated oven for 30 to
45 minutes. Remove it from the oven and
place on a rack to cool. Sprinkle with icing
sugar and serve at room temperature with
blueberry compote.
blueberry compote
2 pints wild blueberries
1 cup sugar
1 pinch salt
lemon zest and a squeeze of juice
orange zest
1. Place all the ingredients in a sauté
pan and cook on a lively fire until the
compote is dense and big bubbles appear.
Cool to room temperature before serving.