Recipe
for :
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Pine
Nut and Lemon Custard Torte - Torta di Nonna
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 Master
Chef Paul Mattison hails from upper New York
State. After listening to all his 'nonna' (who came
from Puglia in southern Italy) told him about Italian
cuisine he went to the prestigious Culinary Institute
of America to train as a chef.
Following
success as chef in a noted Aspen restaurant Paul moved
to Sarasota on the Gulf Coast of Florida. Here in ten
short years he took 'The Summerhouse Restaurant' from
near dereliction to being, not only one of Sarasota
and Florida's top spots but to also being named by the
Wine Spectator as being in the world’s top two
hundred restaurants.
More
recently he has opened his latest downtown Sarasota
meeting place Mattison's City Grille and more recently
Mattison's Steak House & Wine Bar on Longboat Key.
With experience gained from his TV cookery classes and
lessons at his home and around Florida his relaxed style
and charm is becoming legend. Since 1998 Paul has been
a regular traveller to Italy bringing a party of enthusiasts
on a cooking vacation to experience the real Italy.
For
more information visit www.mattisons.com
Ingredients
Torte:
12 oz. flour
2 eggs
4oz. butter
9oz. sugar
1 tsp. baking powder
1 tsp. grated orange zest
1 cup milk
pastry cream (see below)
1/4 cup pine nuts
Pastry
cream:
1 qt. Milk
8 oz. sugar
3 oz. butter
1 vanilla bean
1 lemon peel
6 eggs
3 oz cornstarch
Method
To
make Pastry cream:
- Scald
milk with ½ the sugar, butter, vanilla and
lemon.
- Beat
the eggs with half the sugar and the cornstarch.
- Temper
the milk into the egg mixture.
- Return
to a boil to thicken. Strain and cool.
To
make Torte:
- Beat
yolks with flour, sugar, butter, orange and milk.
Add baking powder.
- Beat
whites to stiff peask and fold into yolk mixture.
- Layer
in a 10" cake pan half of batter then pastry
cream and then top with the other half of the batter.
- Bake
at 350°F for 40 minutes.
Master
Chef Paul Mattison
www.mattisons.com
©
Chef Paul Mattison Recipe
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