This elegant torte is excellent with vanillaice cream. Recipe by Chef Rhys Lewis.
Recipe: Torte De Nocce D’aosta(Italian Walnut Torte)
1 cup butter
For Dough: Place the butter in a mixingbowl and beat until light and fluffy. Stir in 1/2 cup sugar andthe egg, stirring until the ingredients are incorporated. Graduallyfold in the 2 3/4 cups flour; refrigerate the dough for at least30 minutes.
For Filling: Place two cups of the sugarin a heavy-bottom skillet or sauce pot. Over medium heat, stirthe sugar with a long-handled wooden spoon until it dissolves.It will soon begin to turn brown and bubble. Allow the colorto develop to a deep caramel color, stirring for even cooking.Add the cream all at once while stirring with the wooden spoon.Use caution when adding the cream, because it willcreate steam when poured into the hot sugar. Stir in the walnutsand allow to cool to room temperature.
To Assemble: Roll out 2/3 of the doughon a lightly floured surface and place in a 9 or 10-inch springform pan. Make sure that the dough covers the sides of the panat least one inch from the bottom. Spoon in the walnut caramelmixture and spread it evenly in the pan.
Roll out the remaining dough on a lightlyfloured surface and place on top of the caramel mixture. Sealthe edges of the torte with water and vent with the prongs ofa fork.
Use reserved dough scraps to decoratethe torte.
Brush lightly with the egg white and bakein a 350°F (175°C) oven for 45 minutes or until goldenbrown.
Allow to cool to room temperature andremove from the spring form pan.
Cut with a serrated knife to serve.
2 1/2 cups granulated sugar – divided use
1 large egg
2 3/4 cups all-purpose flour
1 egg white, lightly beaten
1 cup whipping cream
2 1/2 cups broken walnut meats
Makes 8 servings.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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