All Sorts of Tortes

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Here are the recipes I used to make a huge varied display of tiny tortes for a buffet at Masked Ball.

ALL SORTS OF TORTES

Redacted from The Art of Cooking by Maestro Martino of Como

Each recipe will make about 2 ½  to 3 cups of filling to put into your favorite pie crust recipe. Small tortes can be made in muffin tins, where they will take about ½ hour to bake, or in pie tins where they will need about 45 minutes at 350 degrees.

Chicken Torte

2 cups cooked chicken, diced

1 Tbsp each parsley, marjoram

2 eggs

1 Tbsp butter

½ tsp each pepper, ginger, cinnamon

pinch saffron

Date Torte

1 cup blanched almonds

grind and draw up a thick milk with rose water and broth

½ cup dates

¼ cup raisins

2 figs

2 Tbsp. total: parsley, spinach, marjoram

chop all these fine and add to almond milk

2 Tbsp rice flour

 1 Tbsp oil

1 Tbsp. pine nuts

½ cup sugar

½ tsp cinnamon

¼ tsp ginger

pinch saffron

add  to fruit mix and blend well, bake

Carrot Torte  (as for quince torte in Martino)

1 cup carrots

1 cups parsnips

dice and cook in water and wine

2 Tbsp butter

¼ cup sugar

1 egg

1 Tbsp lemon juice

½ cup bread crumbs

¼ tsp each cinnamon and nutmeg

melt butter and blend all, bake

Cherry-Rose Torte

1/1/2 cups pitted black cherries, minced

chopped petals of one red rose

½ cup ricotta

¼ cup sugar

2 eggs

½ tsp cinnamon

¼ tsp ginger

¼ tsp ground cubebs  (if you don’t have, use nutmeg or mace)

Shrimp Torte

2 cans tiny shrimp

2/3 cup puree of garbanzos

1 Tbsp. raisins

1 Tbsp minced fig

1 egg

1 Tbsp each parsley, chard

1 tsp marjoram

1 Tbsp rice flour

1 tsp each sugar, cinnamon, ginger

White Torte

1 ¾ cup ricotta

5 egg whites

3 oz. sugar

3 oz. butter

1 tsp. ginger

5 oz. milk

Green Torte

1 cup ricotta

4 eggs

¼ cup milk

½ cup shredded chard

¼ cup minced parsley

 1 tsp. marjoram

2 tsp. sage

1 tsp mint

2 oz. butter

1 tsp. ginger

1/3 cup sugar.

Common Torte

1 cup Romano

4 eggs

1 oz. butter

¼ cup raisins

½ tsp. ginger

1 tsp. cinnamon

½ cup bread crumbs and a pinch of saffron, soaked in 1.4 cup broth