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Italian Cream Torta
Italian Cream Torta
A Borselli Family recipe, my mother’s family has been making this exquisite torta for many generations. Its origins are from the city of Avella, in the province of Avellino, in the region of Campania. The recipe has been passed down verbally over the decades and there has never been a written version until now. It has always been a family tradition, served for holidays and special occasions, and I hope others can now share in the pleasure it has brought our family. All of us wish you a delicious Buon Appetito!~ and daughter
, shown here with her pizza she made in class!
Serves 8
- Pastry Dough
-
3
cups all-purpose flour
-
3/4
cup granulated sugar
-
rind of 1 lemon, finely grated
-
3/4
cup shortening
-
3
large eggs, room temperature
-
1
large egg yolk for brushing the top, room temperature
-
Custard Filling -
5
large egg yolks, room temperature
-
1
cup granulated sugar
-
1
quart whole milk, divided
-
1/2
cup cornstarch
-
rind only of 1 lemon, peeled in one piece
-
1
ounce unsweetened chocolate, chopped
1. Pastry Dough: In a mixer fitted with the paddle, on low-medium speed, mix together all of the ingredients. Divide into 2 equal portions and refrigerate for at least 30 minutes or until it is almost firm to the touch making it is easier to roll-out. (Save the 1 egg yolk for brushing the top after assembled.)
2. Custard Filling: While the pastry dough is chilling, make the custard as follows: In a large saucepan, combine the egg yolks and sugar, and whisk until smoothly blended. Set aside 1 cup milk in a medium-sized bowl. With the remaining 3 cups milk, slowly pour it into the egg yolk-sugar mixture, continuously stirring with a whisk or wooden spoon. Sprinkle the cornstarch into the 1 cup
of milk that was set aside and whisk until smooth, then add this to the saucepan and blend well.
Add the lemon peel.
Over low heat, slowly cook the milk mixture. Stir continuously until thickened to custard consistency, about 10 minutes. Put 1 ounce chopped unsweetened chocolate in a small bowl, pour 1/3 of the hot custard over and stir until the chocolate is melted and completely blended with the custard. Reserve the other 2/3's of the hot custard.
3. Preheat the oven to 375º F. To Assemble: Roll-out one piece of pastry dough on a sheet of floured wax paper with a floured rolling pin. (This dough is very moist and fragile making it difficult to work with, so do not despair, it is worth the effort.)
Invert over a pie plate (9" or 10" glass or metal pie plate) and gently peel off the wax paper, patting the dough into place with your fingertips, leaving approximately 1/2" overhang of dough.
Remove the lemon peel from the lemon custard, then spoon the lemon custard around the sides of the pastry dough leaving a 4" diameter well in the center. Spoon the chocolate custard into this well.
Roll-out the remaining piece of pastry dough and fit it on top over the custard. Crimp the edges with a fork, trim off excess dough. Using the tip of a sharp knife, cut 4-6 air vents (approximately 1/2" long) in the top crust, so steam can escape during baking.
4. Baking: Place the assembled torta in the center of the oven and bake for 10 minutes. Lower the oven to 350º F and bake for an additional 30-40 minutes or until the pastry dough is evenly browned. (If the edges brown too quickly, cover them with a strip of foil.) Remove from the oven, and allow to cool to room temperature before serving.
2. Custard Filling: While the pastry dough is chilling, make the custard as follows: In a large saucepan, combine the egg yolks and sugar, and whisk until smoothly blended. Set aside 1 cup milk in a medium-sized bowl. With the remaining 3 cups milk, slowly pour it into the egg yolk-sugar mixture, continuously stirring with a whisk or wooden spoon. Sprinkle the cornstarch into the 1 cup
of milk that was set aside and whisk until smooth, then add this to the saucepan and blend well.
Add the lemon peel.
Over low heat, slowly cook the milk mixture. Stir continuously until thickened to custard consistency, about 10 minutes. Put 1 ounce chopped unsweetened chocolate in a small bowl, pour 1/3 of the hot custard over and stir until the chocolate is melted and completely blended with the custard. Reserve the other 2/3's of the hot custard.
3. Preheat the oven to 375º F. To Assemble: Roll-out one piece of pastry dough on a sheet of floured wax paper with a floured rolling pin. (This dough is very moist and fragile making it difficult to work with, so do not despair, it is worth the effort.)
Invert over a pie plate (9" or 10" glass or metal pie plate) and gently peel off the wax paper, patting the dough into place with your fingertips, leaving approximately 1/2" overhang of dough.
Remove the lemon peel from the lemon custard, then spoon the lemon custard around the sides of the pastry dough leaving a 4" diameter well in the center. Spoon the chocolate custard into this well.
Roll-out the remaining piece of pastry dough and fit it on top over the custard. Crimp the edges with a fork, trim off excess dough. Using the tip of a sharp knife, cut 4-6 air vents (approximately 1/2" long) in the top crust, so steam can escape during baking.
4. Baking: Place the assembled torta in the center of the oven and bake for 10 minutes. Lower the oven to 350º F and bake for an additional 30-40 minutes or until the pastry dough is evenly browned. (If the edges brown too quickly, cover them with a strip of foil.) Remove from the oven, and allow to cool to room temperature before serving.
