Ciao Chow Linda

Genovese

adapted from Maria Grammatico

Ingredients:

FOR THE DOUGH (PASTA FROLLA):

1 3/4 c. flour

1/2 cup sugar

2 egg yolks

4 Tablespoons ice water

FOR THE CREMA PASTICCIERA:

2 egg yolks

3/4 cup sugar plus 2 Tablespoons

1/4 cup cornstarch

1 1/2 cups milk

grated zest of 1/2 lemon

Directions:

FOR THE PASTRY:

Place the flour, sugar and egg yolks in a food processor and whir until blended.

Add the ice water a tablespoon at a time until the dough comes away from the sides of the bowl.

Do not add too much water or it will be difficult to work the dough.

Turn the dough onto a floured surface and form into a flat disc.

Refrigerate at least 30 minutes before rolling out.

FOR THE FILLING:

Whisk together the egg yolks and sugar in a small heavy saucepan without turning on the heat.

Dissolve tthe cornflour in a quarter of the milk in a glass or mixing cup, then gradually add the rest of the milk and mix well.

Slowly pour the milk mixture into tthe egg mixture, whisking until blended.

Place over low heaat and cook for 10-12 minutes, stirring constantly, until shiny and very thick, the consistency of pudding.

Or cook in a double boiler for 20 to 25 minutes.

Stir in tthe lemon zest.

Pour into a bowl and cover with plastic wrap placed directly on top of the cream.

Cool and refrigerate until ready to use.

TO ASSEMBLE THE GENOVESE:

Cut the dough into four parts.

Work with one part and keep the rest refrigerated.

Roll out thinly and cut out circles, using a 3 inch biscuit or cookie cutter.

Place about a tablespoon or slightly more of the filling in the center of one of the discs.

Wet the perimeter of the disc with water, then top with another disc and press down on the edges.

Bake on parchment paper in a 375 degree oven for 15 -20 minutes until tops are slightly tan in color.

Cool briefly and sprinkle with powdered sugar.

Best eaten warm but delicious at room temperature too.