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1
For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well.
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2
Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty.
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3
Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
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4
For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time.
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5
Add the vanilla being careful not to over mix.
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6
Preheat the oven to 350 degrees F.
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7
Cut off 1/2 of the pasta frolla and reserve.
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8
Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it.
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9
Allow the dough to hang over the edge of the pan.
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10
Roll out the reserved dough into a 10-inch circle.
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11
Reserve.
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12
Pour the ricotta filling into the crust base.
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13
Lay the reserved 10-inch circle of dough on the top of the filling.
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14
Trim the excess so there is a 1/2 to 3/4-inch overhang.
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15
Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
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16
In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture.
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17
Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown.
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18
Remove from the oven and cool in the pan.
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19
Serve warm, or at room temperature.
