The Torta coi Bischeri, a traditional Tuscan dessert, particularly from the province of Pisa, has deep historical roots. This dessert is typical of Pontasserchio and Vecchiano, two locations just outside Pisa, and is recognized as a Traditional Agricultural Product (P.A.T.
The cake has ancient origins and is tied to the feast of the Holy Crucifix of the Miracle, celebrated on April 28th in Pontasserchio. Historically, it was prepared to welcome the pilgrims who arrived in the town for this religious festivity. Its distinctive shape, with folded shortcrust pastry spikes on the edge, resembles a crown and gave rise to the name “bischeri.” The term “bischero” in Tuscany has various meanings, including the playful one linked to the figure of the “becco,” or the betrayed husband.
A dessert that encompasses history, tradition, and authentic flavors of Tuscany, consisting of a crispy shortcrust shell, enclosing a rich and tasty filling based on rice, chocolate, pine nuts, raisins, and candied fruit.
The shortcrust pastry is rolled out and made to overhang the pan, then folded into flaps to form the characteristic “bischeri,” here below as always I leave you other tasty recipes to try and then let’s go right under the photo to discover how to prepare the Traditional Tuscan Torta coi Bischeri!!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 35 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Traditional Tuscan Torta coi Bischeri
With these quantities, you can prepare a cake with a diameter of 9.5 inches.
- 2 3/4 cups all-purpose flour
- 7 oz butter
- 1 1/4 cups powdered sugar
- 4 egg yolks
- 1 pinch salt
- 4 1/4 oz rice (short-grain)
- 1 3/4 cups milk
- 2 eggs (large)
- 5 1/3 oz dark chocolate
- 1 lemon (grated zest)
- 1/2 cup granulated sugar
- 1/5 cup vin santo
- 1 3/4 oz pine nuts
- 1 3/4 oz raisins
- 1 3/4 oz candied citron
- 1 pinch ground cinnamon
- 1 teaspoon vanilla extract
Tools
- 1 Springform Pan 9.5 inches
Steps for Traditional Tuscan Torta coi Bischeri
In a bowl or the bowl of a food processor, add the flour and cold butter from the fridge and mix until you have a sandy consistency.
Add the powdered sugar, salt, and egg yolks one at a time, mixing quickly to incorporate everything.
Divide the dough into 2 balls, one with 3/4 of the dough and the remaining (for the strips), wrap them in plastic wrap and let them rest in the refrigerator for at least 30 minutes.
After the resting time, roll out the 2 dough balls into a sheet half a centimeter thick, with the large disk having a diameter of about 11 inches.
Cook the rice in the milk together with the lemon zest for 20 minutes, by the end of cooking the milk should be completely absorbed.
Soak the raisins in warm water.
Finely chop the dark chocolate and candied citron into small pieces.
Once the rice is cooked, add the chopped chocolate, candied citron, and the rest of the ingredients into the pot, mixing everything until the chocolate melts.
Cover with plastic wrap touching the surface and let it cool at room temperature.
Preheat the oven to 350°F in static mode.
With the large disk of shortcrust pastry, line a 9.5-inch springform pan and prick the surface.
Pour the rice and chocolate mixture and level the surface, now form the bischeri.
With a sharp knife, cut the pastry without touching the filling. Fold the cut pastry point downwards forming a triangle with the point upwards.
From the other disk of pastry, cut strips 3/4 inch wide and lay them over the filling to form the cover.
Sprinkle pine nuts on the surface.
Bake in the center rack of the oven and bake for at least 35/40 minutes until a golden surface is obtained.
Once baked, remove from the oven, remove the springform ring, and let it cool completely before placing it on a serving plate.
How to Store Traditional Tuscan Torta coi Bischeri
It keeps perfectly for 5 days under a glass dome or in a cake container.
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