Torte della nonna
- 275g plain flour, plus extra for dusting
- 160g unsalted butter
- 2tbsp icing sugar
- ½tsp vanilla extract
- 2 egg yolks, plus 4 eggs for the filling
- 2 x 250g tubs Asda Ricotta
- Zest of 2 lemons
- 125g caster sugar
- 60g pine nuts
- Extra icing sugar and lemon zest, to serve
Preheat the oven to 200C/180C Fan/Gas 6.
Rub the flour and butter together in a large bowl until it resembles fine breadcrumbs. Mix in the icing sugar and add the vanilla, yolks and 1-2tbsp ice-cold water. Mix with a knife, then bring together to form a dough. Divide into two balls, one slightly larger than the other. Wrap in clingfilm; chill until needed.
For the filling, beat the ricotta, 3 of the eggs, the lemon zest and caster sugar in a bowl. Stir in 50g of the pine nuts; set aside.
Roll out the larger ball of pastry on a floured surface until 4mm thick and use to line a 23cm fluted metal flan tin. Leave pastry overhanging. Spoon in the filling and spread out with the back of a spoon.
Roll out the second ball of pastry until 4mm thick. Place on top of the tart, roll a rolling pin over to seal and remove any excess pastry. Beat the last egg, brush over the top, scatter over the remaining pine nuts and bake for 35-40 mins until golden and crisp.
Cool on a wire rack, then remove from the tin. Serve dusted with icing sugar and scattered with lemon zest.