RE: Medieval Recipes - Torta Bianca: White Tart

[Guest guest]

Torta Bianca: White Tart

 

“In the Middle Ages, the colour white evoked purity and asceticism; this

white tart is one of Maestro Martino’s greatest gastronomic achievements …

Torta Bianca makes a very strong case for restoring rose water to its

rightful place in pastry-making. Its subtle floral overtones are a perfect

match for the hint of ginger and the barely sweetened richness of the

cheese.

 

For the pâte brisée:

1 1/2 cup flour (200g)

7 tb butter (100 g)

3 tb water, approx.

1/2 tsp salt

 

For the filling:

Generous 10 oz cream cheese, softened (300g)

6 egg whites

scant 2/3 cup sugar (125g)

1/4 tsp ground ginger

1 cup milk (1/4 litre)

salt

for the topping

2 tb sugar

1 tsp rosewater

 

An hour or two in advance, prepare the pâte brisée according to the

instructions given below. Wrap in plastic wrap and refrigerate until

needed.

 

Preheat the oven to 425 degrees F (220 degrees C).

 

With a rubber spatula or wooden spoon, or in a food processor or electric

mixer, cream the sugar, the ginger, and a pinch of salt with the butter and

the cream cheese. White the egg whites briefly with a fork, just to break

them up, beat into the cheese mixture. Beat in some mink until the mixture

has the consistency of a thick cream.

 

Roll our the dough and line a deep 8 inch (20 cm) tart pan. Line the pastry

with aluminum foil, add dried beans or pie weights to keep it from rising,

and bake for 10 minutes. Remove the foil and beans, then bake for an

additional 5 minutes. Remove from the oven and lower the heat to 375

degrees F (190 degrees C). Pour the filling into the partially baked shell

and bake for about an hour. Monitor the baking; while the crust must be

thoroughly baked, the top must be only lightly coloured – this is, after

all, a “white tart”. If it seems to be browning too quickly, protect it

with a sheet of aluminium foil.

 

When the tart is done, remove from the oven and sprinkle the top with sugar

and rosewater.

 

" The Medieval Kitchen: Recipes from France and Italy " by Odile Redon,

Françoise Sabban, and Silvano Serventi