Torta Crust Pasta Frolla Food

PASTA FROLLA

Steps:

• Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
• Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
• Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

PASTA FROLLA--ITALIAN SWEET PASTRY DOUGH

Steps:

• In a bowl, whisk together the flour, sugar, salt, and zest.
• Cut in the butter, until it resembles coarse meal.
• Add the egg and the vanilla and toss the mixture until incorporated.
• Turn out onto a lightly floured surface and knead very lightly, forming into a disk.
• Chill, wrapped in plastic at least 1 hour or overnight.
• Let the dough stand at room temperature until softened, but still firm enough to roll out.

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

PASTA FROLLA (ITALIAN PASTRY DOUGH)

Steps:

• Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
• Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
• Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

TORTA CRUST: PASTA FROLLA

Steps:

• Preheat oven to 350ºF. Grease 5 deep pie dishes. Beat eggs and salt with hand mixer. Add sugar while continuing to beat. Add butter and vanilla. Add flour and baking powder and mix just to incorporate the flour. Remove from bowl and gently knead. Roll out to make 5 torta crusts. Fill with torta filling. Bake at 350ºF for 45 minutes.