Arts & Science

Ristard's Cheese Tort

Original Recipe:

Roll out a Turten/ and take grated Parmesan cheese and grated loaf/ beat it with egg yolks and butter/ put whole almonds and raisins thereunder/ also small black raisins/ that have been washed clean/ and sweet cream/ that is nicely thick/ stir it all together/ and do not oversalt it/ fill the Turten therewith/ and do not put a lid (top crust?) thereover/ push it into the oven/ and bake it/ moisten a brush in warm butter/ and brush the Turten therewith under the bottom(???I don't see how) and on top/ that it glistens nicely/ let it get cold and so one bakes Easter flatbread.

Ristard's Redaction:

10 oz parmesan cheese
1/2 cup heavy cream
1 cups bread crumbs
1/2 cup almonds
1/2 raisins
3 eggs
1 oz softened butter
pinch of salt

First combine the cheese, eggs, and butter and mix them well, once complete add almonds, raisins, salt, and cream. Place mixture in center of crust and fold edge of crust over mixture leaving a vent in the center. Bake at 350°F about an hour.

Tort Crust :
1 cup flour (unbleached, preferably whole wheat pastry flour)
2 1/2 oz butter, unsalted
2 egg yolks (if too thick beat with a little water)
pinch of salt

Sift flour, and cut in the butter, then add the egg yolks to make a pastry, it is ok to work it a little. Roll it out thinly on baking paper, and sprinkle with salt. Transfer it to a baking sheet, an trim the edges round.

©2008 The Shire of Sangre del Sol, SCA Inc.

This is the recognized Web Page for the Shire of Sangre del Sol of the Society for Creative Anachronism Inc.
It is not a corporate publication of the Society for Creative Anachronism, Inc. and does not delineate SCA policies. In cases of conflict with printed versions of material presented on this page or its links, the dispute will be decided in favor of the printed version Rights to all meterial revert to the origional contributers.