We’re concluding the lunch menu for Easter with a traditional tart from Neples, Italy: an sweet dough enclosing a rich cream made with ricotta cheese, cooked wheat, candied fruit, eggs and spices. We are sure that you have already figured out what recipe is that… The unmistakable Pastiera 😀 .
To prepare a good pastiera time and patience are indispensable, because you have to let the dessert rest for 36-48 hours before serving, so that the flavors and scents can blend well and give the pastiera its unmistakable taste 😉 . Therefore, traditionally it is homemade on Holy Thursday to serve at Easter, after two days of rest.
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Pastiera - Easter Neapolitan tart
- 350 g of flour
- 150 g of sugar
- 2 eggs
- 100 g of soft butter
- 1/2 teaspoon baking powder
- 250 g of cooked wheat
- 200 ml of milk
- 30 g of butter
- lemon zest
- 2 eggs + 2 egg yolks
- 350 g of brown sugar
- 350 g of ricotta cheese
- 25 g of orange blossom water
- 50 g of candied orange
- 50 g of candied citron
- 1 vanilla bean
- 1 pinch of salt
For the pastry
To get a good dough it is important to have the butter at the correct temperature; at the beginning of the preparation the butter should be pliable but not too soft, otherwise it will become a cream while you're working. If you want to be very precise, the best temperature is between 16 and 18° C).
Whip butter with sugar until it gets creamy and slightly frothy.
Now integrated eggs and a pinch of salt; when these are well mixed, add the sifted flour.
Wrap the dough in plastic wrap and let rest in the refrigerator about 30 minutes.
For the filling
In a saucepan, add milk, butter, cooked wheat and lemon zest and cook gently until it has thickened. Then turn off and let cool.
Meanwhile, mix the ricotta cheese with the sugar, add the eggs and egg yolks, stirring constantly until smooth and creamy. Add the peel of citron and orange, the seeds of the vanilla, orange blossom water, cinnamon and a pinch of salt.
Cover the bottom of a springform pan with baking paper and butter the sides.
Roll out the pastry and place it in the pan, leaving aside some strip for decorations :).
Pour the mixture into the dough and decorate the surface of the cake to form a diamond lattice with strips of pastry advanced.
Bake in oven at 180°C for 1 hour.