Walnut tart DTorta di Nocid

Light of Lucia Battesimo Baptism

Serves 10–12

Walnut Torte

This is an exquisitely nutty and excitingly different cake. Frolla means soft and crumbly, so while the pastry may break easily when you’re lining the tin, once cooked it will melt in your mouth.

Ingredients

Pasta frolla
200 g (7 oz) unsalted butter,
chilled and chopped
300 g (101/2 oz) plain (all-purpose)
flour, plus extra for dusting
2 large egg yolks
100 g (31/2 oz) caster
(superfine) sugar

Walnut filling
5 eggs, separated
200 g (7 oz) caster (superfine) sugar
50 g (13/4 oz) unsalted butter, softened
30 g (1 oz) plain (all-purpose)
flour, sifted
Zest of 1 lemon
300 g (101/2 oz) coarsely
chopped walnuts
Icing (confectioners’) sugar, for dusting

Method

To make pasta froll:

1. Place butter and flour in a food processor and process until mixture resembles coarse breadcrumbs.
2. Add the yolks, sugar and 1 tablespoon cold water and process until the mixture just comes together.
3. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
   Preheat oven to 190˚C (375˚F/Gas 5).
4. Roll out the pastry between 2 sheets baking paper until 7 mm (3/8 in) thick and use to line the base and sides of a lightly greased 24 cm (91/2 in) springform cake tin.
5. Trim the sides so it is 5 cm (2 in) deep (you will have some pastry left over).
6. Prick the base all over with a fork and freeze for 15 minutes.
7. Line pastry with baking paper, fill with dried beans or rice and bake for 15 minutes.
8. Remove paper and beans and bake for 10 minutes or until pastry is dry. Reduce oven temperature to 180˚C (350˚F/Gas 4).

To make walnut filling

1. Using electric beaters, whisk yolks and sugar for 10 minutes or until thick and pale.
2. Beat in the butter, flour and lemon zest, then fold in the walnuts.
3. In a separate bowl, whisk egg whites until soft peaks form, then fold into the mixture.
4. Pour into tart shell, smooth top and bake for 20 minutes, turn the cake, cover with foil and bake for another 20 minutes or until a skewer inserted into the centre withdraws clean.
5. Remove from oven and cool in tin.
6. Serve dusted with icing sugar.

Recipe and image from Light of Lucia by Luciana Sampogna, published by Murdoch Books RRP $69.95