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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is from a local Aust magazine Italianicious - Autumn 2006. Ingredients:
500 g flour |
5 egg yolks |
1 orange, zest |
1 teaspoon vanilla extract |
1 1/2 cups butter, unsalted |
200 g caster sugar |
1/8 teaspoon salt |
1 egg white |
1/4 cup sliced almonds |
4 egg yolks |
180 g sugar |
60 g flour |
500 ml milk |
300 g ricotta cheese |
Directions:
1. Prepare pastry for the crust by mixing all ingredients in food processes until just combined. Chill dough for 1 hour in the refrigerator.
2. Prepare the filling by lightly whisking the yolks and sugar, then sift in flour, mixing carefully to keep lumps from forming. Add milk in a thin stream, stirring gently.
3. Once mixture is smooth, gently heat it, while stirring carefully, until it begins to thicken. Once it reaches a very slow boil, count to 120 while stirring gently and it is done.
4. Transfer mixture into a bowl and let it cool throughly. Mix ricotta into it.
5. Preheat oven to 180°C.
6. Roll out dough and use half of it to line a 10 inch fluted pie dish. Pour mixture into the pan and cover with remaining rolled pastry, sealing edges down firmly.
7. Decorate by whisking egg white and bushing it over the top of the pastry and scatter almonds over it. Bake for approximately 1 hour, let it cool and serve.
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