LA TORTA DELLA NONNA GARREFFA F RO M TO N I RO M E O
SHORTCRUST PASTRY
250 g self-raising flour 125 g butter, softened 125 g sugar 1 egg grated zest of 1 lemon VANILLA CUSTARD
1½ tablespoons custard powder 1½ tablespoons sugar 350 ml milk 1 egg yolk CHOCOLATE CUSTARD
1½ tablespoons custard powder 1½ tablespoons sugar 1½ tablespoons cocoa powder 350 ml milk 1 egg yolk
This recipe from Toni’s mother is the most requested from the Italian Food Safari series – a wonderful tart (and simple to make, too) with layers of vanilla and chocolate custard. To make the pastry, put the flour and butter in a bowl and rub with your fingers until the mixture resembles breadcrumbs. Add the sugar, egg and lemon zest and form into a dough. Refrigerate for 30 minutes. Butter a deep 20 cm tart tin. Roll out the dough and lay it into the tin. Preheat the oven to 180°C. To make the vanilla custard, place the custard powder and sugar in a saucepan and blend with some of the milk until smooth. Stir in the remaining milk and egg yolk and cook over low heat, stirring, until thickened. Repeat the process to make the chocolate custard, adding the cocoa with the custard powder and sugar. Pour the vanilla custard into the pastry base. Top with the chocolate custard. Bake in the oven for approximately 30 minutes, until the pastry is golden. Leave to cool before cutting and serving. Serves 10
‘To show you care, for special occasions, you make something by hand that takes time rather than choosing an easy dish.’
SWEETS
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