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Torta Pasqua con la Pasta Frolla (Easter Tart with Pasta Frolla)

Torta Pasqua con la Pasta Frolla (Easter Tart with Pasta Frolla) is a traditional Italian recipe for a classic cheesecake baked in a pasta frolla base that's topped with a pasta frolla latticework before baking and which is typically served for easter. The full recipe is presented here and I hope you enjoy this classic Italian version of: Easter Tart with Pasta Frolla (Torta Pasqua con la Pasta Frolla).

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Additional Time:

(+cooling and chilling)

Serves:

12

Rating: 4.5 star rating

Tags : Milk RecipesCheese RecipesBaking RecipesCake RecipesItaly Recipes



Ingredients


7 tbsp quick-cook tapioca
3/4 tsp salt
1 tbsp granulated sugar
1/2 tsp ground cinnamon
500ml milk
1 batch pasta frolla
625ml cottage cheese, creamed
200g granulated sugar
4 eggs, separated
1/2 tsp finely-grated lemon zest
2 tbsp lemon juice
45g mixed candied peel, finely chopped

Method:

Combine the tapioca with 1/4 tsp salt, 1 tbsp sugar and 1/4 tsp cinnamon in a saucepan. Gradually stir in the milk then bring to a rolling boil and cook for about 8 minutes, stirring constantly, or until the tapioca is tender. Take off the heat and set aside to cool for 15 minutes. Stir well, turn into a bowl then place in the refrigerator to chill.

Take 2/3 of the pasta frolla and press this with your fingertips into an even layer over the base and sides of a 22cm diameter springform cake tin (go to within 15mm of the top). Transfer to an oven pre-heated to 200°C and bake for 15 minutes, or until the pastry is cooked, but not coloured.

Turn the cottage cheese into a bowl and beat until smooth then add the sugar and beat to combine. Now add the egg yolks, one at a time, beating thoroughly to combine after each addition. Now work in the remaining 1/2 tsp salt, the 1/4 tsp cinnamon the lemon zest, candied peel and juice. Gradually work in the chilled tapioca mixture. Place the egg whites in a clean and dry bowl and beat until stiff then fold into the cottage cheese mix. pour the resulting mixture into the prepared crust.

Turn the remaining pasta frolla onto a floured work surface and roll into a rectangle about 15 x 25cm in size. Cut this into strips six 25cm long. Carefully lift the strips with a spatula then arrange three of these, 4.5cm apart across the top of the cake then cross these strips with the remaining three strips. Fold the edges of the strips over the outside of the crust to seal.

Transfer to an oven pre-heated to 170°C and bake for about 70 minutes. At this point, turn the oven off, jam the door open with a wooden spoon and allow the cake to cool naturally for 1 hour. Remove from the oven and allow to cool completely then chill in the refrigerator before taking out of the tin, slicing and serving.

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