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Torta Del Papa Recipe

Torta Del Papa
How to make Torta Del Papa

A short crust pastry filled with the goodness of custard and topped with the smoky flavor of roasted almonds. This special tart is an ode to all fathers, who are tough from the outside, but protective, caring, and full of love from the inside!

  • Total Cook Time1 hr 05 mins
  • Prep Time 20 mins
  • Cook Time 45 mins
  • Recipe Servings2
  • Easy

Ingredients of Torta Del Papa

  • For Pastry- Vanilla Sable
  • 72 gram Cold Butter (chopped into cubes)
  • 40 gram Icing Sugar
  • 18 gram Almond Flour
  • 160 gram Flour
  • 1 Lemon Zest
  • 30 gram Eggs
  • A pinch of Salt
  • For Custard Filling:
  • 250 gram Milk
  • 30 gram Sugar
  • 10 gram Vanilla
  • 32.5 gram Yolk
  • 17.5 gram Cornflour
  • 27.5 gram Sugar
  • 15 gram Butter
  • Other Ingredients:
  • Peeled Almonds (for the top)
  • Icing Sugar (to dust)

How to Make Torta Del Papa

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For Pastry - Vanilla Sable To make the pastry, combine almond flour, flour, icing sugar, and salt in a large bowl.
Add the cold butter and start rubbing in with the dry ingredients using your finger tips until a course bread crumb texture is achieved.
Add in the eggs and lemon zest and knead until the dough comes together into a smooth ball.
Wrap this with cling film and rest it in the chiller for 30 minutes.
For the Custard Filling: Heat milk and first part of sugar in a sauce pan.
Separately in a bowl mix the yolks, corn flour, second part of the sugar and vanilla essence.
Once the milk starts steaming, in a thin stream start pouring 3/4th of it into the bowl of yolk while continuously stirring the bowl so that the yolk doesn’t curdle. Temper and strain it back into the sauce pan. Using a spatula stir it on medium heat until it starts thickening, enough to coat the back of the spatula.
Once thickened add in the butter and stir it well on low heat until it completely incorporated. Surface wrap this and let it cool down completely and chill well.
Assembly: Preheat your oven to 180°C.
Take the dough out and place between 2 parchment and roll it out to 4mm thickness. Line a 6 inch tart ring with this sheeted dough, making sure the edges and the bottom are pressed properly. Chill this before pouring the custard.
Pour in 3/4th of your custard into the lined tart and chill this for another 15 mins.
Arrange the peeled almonds on the custard and bake at 180°C for 15 mins or until a golden brown colour is obtained.
Let it rest outside and chill it until ready to serve. Before serving dust some icing sugar on top.
Other Ingredients: Add almonds in boiling water and let it sit for 3-4 minutes. Drain the water out and peel off the skin and keep it stored in water.
Icing sugar to dust after baking.
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