Pizza dolce Italian Recipe
What You Need
For the Pastry:
15 oz (425 grams) ground almonds
7 oz (200 grams) golden superfine sugar
3 and 1/2 oz (90 grams) honey
1 teaspoon (5 ml) ground cinnamon
Grated zest of 1 unwaxed lemon
2 egg whites
For the Filling:
6 oz (175 grams) golden superfine sugar
5 egg yolks
3 oz (75 grams) plain white or Italian type '00' flour
17 fl oz (500 ml) milk
4 tablespoons (60 ml) Marsala wine
4 oz (100 grams) finely chopped blanched almonds
Icing sugar, for dredging
Directions:
Pre-heat the oven to 180°C (350°F) Gas Mark 4.
15 oz (425 grams) ground almonds
7 oz (200 grams) golden superfine sugar
3 and 1/2 oz (90 grams) honey
1 teaspoon (5 ml) ground cinnamon
Grated zest of 1 unwaxed lemon
2 egg whites
For the Filling:
6 oz (175 grams) golden superfine sugar
5 egg yolks
3 oz (75 grams) plain white or Italian type '00' flour
17 fl oz (500 ml) milk
4 tablespoons (60 ml) Marsala wine
4 oz (100 grams) finely chopped blanched almonds
Icing sugar, for dredging
Directions:
Pre-heat the oven to 180°C (350°F) Gas Mark 4.
How To Do
Pre-heat the oven to 180°C (350°F) Gas Mark 4.
Prepare the Pastry:
Put the ground almonds, sugar, honey, cinnamon and lemon zest in a bowl and mix together.
Add only just enough egg white to make a soft, firm dough.
Start kneading the mixture together when it is still dry, until it binds together.
Roll out the pastry to line a 12 inch (30 cm) flan tin.
Slip the base of the flan tin under the pastry then put in the flan case.
Prick the base of the pastry, line with greaseproof paper and weigh down with baking beans.
Bake it in the oven for 15 minutes until the sides are crisp.
Remove the lining and beans and return to the oven for 5 minutes until the bottom is crisp.
Prepare the Filling:
Beat together the sugar and egg yolks until light and pale, then beat in the flour.
Pour the milk into a heavy based saucepan and heat until just below boiling point.
Gradually pour on to the egg mixture, beating vigorously until well blended.
Return to the rinsed pan and bring to the boil, whisking continuously.
Simmer for 3 minutes, stirring occasionally so that the filling does not stick to the bottom of the pan.
Stir in the Marsala wine and chopped almonds.
Leave to cool.
When the filling is cool, spread it into the pastry case.
Dredge with icing sugar before serving. Serves 10-12
Put the ground almonds, sugar, honey, cinnamon and lemon zest in a bowl and mix together.
Add only just enough egg white to make a soft, firm dough.
Start kneading the mixture together when it is still dry, until it binds together.
Roll out the pastry to line a 12 inch (30 cm) flan tin.
Slip the base of the flan tin under the pastry then put in the flan case.
Prick the base of the pastry, line with greaseproof paper and weigh down with baking beans.
Bake it in the oven for 15 minutes until the sides are crisp.
Remove the lining and beans and return to the oven for 5 minutes until the bottom is crisp.
Prepare the Filling:
Beat together the sugar and egg yolks until light and pale, then beat in the flour.
Pour the milk into a heavy based saucepan and heat until just below boiling point.
Gradually pour on to the egg mixture, beating vigorously until well blended.
Return to the rinsed pan and bring to the boil, whisking continuously.
Simmer for 3 minutes, stirring occasionally so that the filling does not stick to the bottom of the pan.
Stir in the Marsala wine and chopped almonds.
Leave to cool.
When the filling is cool, spread it into the pastry case.
Dredge with icing sugar before serving. Serves 10-12
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