Trying to stay cool in 100 degree weather, in the mountains of Abruzzo, no relief from the heat in sight. In The Basic Art of Italian Kitchen this morning, we baked a torte. Here is the recipe, cool and refreshing to eat.
Torte Amore Mio
Filling:
3 cups milk
1/2 cup sugar
1/4 cup flour
3 egg yolks
1/2 vanilla bean
1 small pkg fruit flavored jello (flavor of your choice)
Crust:
2 cups flour
3/4 cup sugar
1/2 cup butter
1 whole egg and 1 egg yolk
3 tblsps bitter powdered cocoa
1/4 cup shaved dark chocolate
warm water as needed
Place flour on wooden board and make a well in center. Sprinkle sugar onto flour. Place in center- softened butter, eggs, powdered cocoa, a pinch of salt. Work the dough till well blended. Add in warm water if needed to blend into smooth dough. When dough is smooth, blend in shaved chocolate. Form into a ball and cover with plastic wrap and place in refrigerator for 1 hour. Remove and roll out . Place in pie pan and cook at 400 degrees for 15 minutes or until done. Place baking paper on top of pie crust when cooking. Remove from oven, let cool.
Beat egg yolks wit h sugar, add in flour and mix. Place milk and vanilla bean in saucepan and bring to a boil stirring. Remove from heat. Add in egg yolk mixture, stirring vigorously and place back on heat, mixing consistently to so as not to form lumps and the cream becomes dense. Place cream inside pie crust and let cool. Then garnish with fresh fruit of your choice on top. Dissolve jello in boiling water and brush onto fresh fruit for a glaze. Place in refrigerator for about an hour and serve chilled.
The crust used here is a typical ‘pasta frolla’. You can use a food processor if you wish to mix either crust and/or filling.
Serve this torta with Bracchetto D’Acqui or a Franciacorta Rose.
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Mangia Bene, Vivi Bene,
Maria
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