Torta Crust Pasta Frolla Recipes

PASTA FROLLA (ITALIAN PASTRY DOUGH)

Steps:

• Put the flour in a mixing bowl. Make a well in the center. Add eggs, 3/4 cups plus 2 tablespoons sugar, and lemon zest. Mix by hand, working in circles, pulling in the flour little-by-little until all the ingredients are incorporated into a dough.
• Add 1 stick plus 5 tablespoons cubed cold butter and baking powder. Quickly work the dough with your hands until a smooth ball is formed.
• Wrap in plastic wrap and refrigerate for at least 20 minutes before rolling out.

PASTA FROLLA

Steps:

• Pulse flour, sugar, and salt in a food processor just until combined. Add butter; pulse until mixture resembles coarse meal, 6 to 8 times.
• Whisk together egg, egg yolk, vanilla, and lemon zest. With processor running, add egg mixture; process just until dough begins to come together. Turn dough out onto a floured work surface; lightly knead to form a ball.
• Divide dough into 2 pieces, and gently press into flat disks. Wrap tightly in plastic wrap. Refrigerate at least 1 hour or overnight.

TORTA CRUST: PASTA FROLLA

Steps:

• Preheat oven to 350ºF. Grease 5 deep pie dishes. Beat eggs and salt with hand mixer. Add sugar while continuing to beat. Add butter and vanilla. Add flour and baking powder and mix just to incorporate the flour. Remove from bowl and gently knead. Roll out to make 5 torta crusts. Fill with torta filling. Bake at 350ºF for 45 minutes.