Green Wave Side Plate (set of 4) from intheround.house
Large Amore Plate (layered on cake stand) from intheround.house • Petit Four Cocktail Napkin (set of 4) in pink & coral (used throughout) from maisonbalzac.com• Kip&Co X Jessica Nguyen Summer Sunset Check Linen Tablecloth (used throughout) from kipandco.com.au
TORTA DELLA NONNA WITH LEMON CUSTARD
SERVES 10
⅓ cup (110g) lemon curd
1 egg, lightly beaten, for eggwash
⅓ cup (50g) pine nuts, soaked in water for 5 minutes (this stops them burning while baking), patted dry
Pure icing sugar, to dust
PASTRY
2 ⅔ cups (400g) plain flour, plus extra to dust
2 tbs caster sugar
1 tsp baking powder
180g cold unsalted butter, chopped
1 egg
LEMON CUSTARD
5 egg yolks
½ cup (110g) caster sugar
¼ cup (35g) cornflour
Finely grated zest of 1 lemon
2 cups (500ml) hot milk
1 ½ tbs lemon juice
For the pastry, whiz flour, sugar, baking powder and a pinch of salt flakes in a food processor until combined. Add butter and whiz until a crumb texture forms. Add egg and 2-3 tbs cold water and process until dough forms a ball. Divide pastry into two-third and one-third portions. Enclose each in plastic wrap and chill for 30 minutes.
For the lemon custard, whisk yolks and sugar in a large bowl until pale, creamy and doubled in volume. Whisk in cornflour and lemon zest until combined. Slowly whisk in hot milk until combined. Pour into a medium saucepan over medium-high heat and cook, stirring, for 5 minutes or until mixture starts to bubble and becomes a thick custard. Stir in lemon juice. Transfer to a large bowl. Cover with plastic wrap, ensuring the wrap is touching the surface. Poke a few holes in wrap with a skewer. Chill for 40 minutes or until cool.
Meanwhile, on a lightly floured surface, roll out the larger pastry portion to a 28cm round. Use pastry to line a 24cm, 3cm deep loose-based tart tin. Trim excess pastry. Chill for 30 minutes.
Preheat oven
