Torta Di Crema (Custard Tart)
Sour cream pastry
1 egg
1 tablespoon butter
S.R. Flour (as much as is needed)
Pinch salt
300mls sour cream
1 tablespoon grated lemon rind
1 cup castor sugar
2 teaspoons vanilla
Method
Mix together cream, egg, butter, vanilla, lemon rind, salt & sugar until smooth. (this can be done by hand or with a mix master)
Add flour by the cup mixing after each addition until you have a ball of dough that is slightly sticky.
Transfer dough to bench top & knead dough adding flour if needed to prevent sticking.
When you have a nice smooth not too firm ball of dough, wrap in cling wrap and leave in fridge to rest for about ½ hour.
Homemade vanilla custard
4 eggs
2 teaspoons vanilla
6 tablespoons plain flour
1200 mls (1.2 litres) milk
8 tablespoons castor sugar
Method
Place ½ the milk in a saucepan, add the eggs, vanilla, sugar & sifted flour.
Whisk this mixture until bubbles form & the milk is smooth & free from lumps.
Add remaining milk, whisk together.
Cook over moderate heat, stirring continuously until mixture is thick & lump free.
Lower heat and cook for a further 2 minutes.
Pour into a ceramic bowl & cover with a sheet of greased greaseproof paper.
Use as required, eat or refrigerate until needed.
Assemble torte
Cut dough in half, wrap one half really well with cling wrap and freeze for another day. (when needed, defrost in fridge overnight then use)
Roll out ¾ of remaining dough to fit a loose bottom 23cm tin, use flour as needed.
Line greased tin with dough so it comes up the sides.
Fill tin with custard and smooth top.
Roll out remaining dough and cut into strips. Use strips to line the top of pie in a decorative manner.
Trim excess dough away, sprinkle top with castor sugar & bake for 30- 40 mins or until golden brown.
Cool completely in tin before slicing.
Enjoy warmed up or cold.