I like this plain, sometimes with a raspberry put in each window while it is still warm. You can brush a little of the unused egg whites over the pastry before baking, then put the rest towards Nonna’s egg white cake.
To make the crema, in a heavy-bottomed pot whip the egg yolks, sugar and vanilla until thick and creamy. Whip in the flour until smooth. Add a little of the milk to amalgamate, then whip in the rest of the milk and the cream. Add the lemon rind. Put over low heat and bring to a very gentle boil, whisking all the time until it thickens. Remove from the heat and let it cool, whisking every now and then to prevent lumps forming.
To make the pastry, put the flour and a pinch of salt in a bowl. Rub the butter in well with your fingertips. Add the egg yolk, whole egg and sugar and knead lightly until it all comes together. Roll out two-thirds of the pastry into a disc, roughly 30 cm (12 inches) in diameter. Ease the pastry into the tin, to cover the bottom and come about halfway up the side. Divide the remaining third of pastry into 12 portions and roll these on a lightly floured surface into thin ropes of varying lengths.
Plop the cooled crema into the middle of the pastry case and spread out lightly with a spatula. Lay the pastry ropes over, half going one way and half cross-hatching the other way. Trim the ends and neaten the sides. Brush the pastry lightly with egg white, using a narrow brush.
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