Pastiera Italian Easter Tart Recipes

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PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA)



Pastiera di Pasqua (Italian Easter Tart with Ricotta) image

This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.

Provided by Nesrine

Categories     Holidays and Events Recipes     Easter     Desserts

Time 2h45m

Yield 8

Number Of Ingredients 15

1 ⅓ cups cooked wheat grains
¾ cup whole milk
1 tablespoon unsalted butter
2 medium lemons, zested, divided
1 (15 ounce) container ricotta cheese
1 ¾ cups white sugar
2 large eggs
2 large egg yolks
1 tablespoon orange flower water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ cup chopped candied orange peel
2 sheets frozen puff pastry, thawed
1 large egg, beaten
1 tablespoon powdered sugar, or more to taste

Steps:

  • Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
  • Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
  • Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
  • Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
  • Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Nutrition Facts : Calories 721.5 calories, Carbohydrate 95.8 g, Cholesterol 143.6 mg, Fat 32.5 g, Fiber 3.6 g, Protein 15.5 g, SaturatedFat 10.8 g, Sodium 256.6 mg, Sugar 46.5 g

PASTIERA (ITALIAN EASTER TART)



Pastiera (Italian Easter Tart) image

Pastiera is among the most iconic of Italian desserts. Originally from Naples, it's most typical during Easter season, but it is served year around. The traditional filling is made of cooked wheat berries and sheep's milk ricotta. [Recipe originally submitted to Allrecipes.it]

Provided by Nesrine

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 8

Number Of Ingredients 15

1 ⅛ cups cooked wheat berries
¾ cup milk
2 tablespoons unsalted butter
2 lemons, zested, divided
1 (15 ounce) package pastry for a 9-inch double crust pie
1 (15 ounce) container sheep's milk ricotta cheese
1 ¾ cups white sugar
2 eggs
2 egg yolks
2 tablespoons orange flower water, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 ounces candied orange peel, diced
1 egg, lightly beaten
1 tablespoon confectioners' sugar

Steps:

  • Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
  • Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
  • Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
  • Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
  • Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

Nutrition Facts : Calories 710.7 calories, Carbohydrate 105 g, Cholesterol 146.9 mg, Fat 27.2 g, Fiber 6.5 g, Protein 16.7 g, SaturatedFat 9.8 g, Sodium 359.2 mg, Sugar 46.4 g

PASTIERA (ITALIAN EASTER PIE)



Pastiera (Italian Easter Pie) image

Make and share this Pastiera (Italian Easter Pie) recipe from Food.com.

Provided by Member 610488

Categories     Pie

Time 1h15m

Yield 1 9 inch pie

Number Of Ingredients 9

1 (9 inch) pie shells
3 large eggs
1 1/4 cups sugar
1 3/4 cups ricotta cheese
2 teaspoons fresh lemon juice
2 teaspoons grated lemon rind
2 cups heavy cream
1/4 cup cooked white rice
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Crack the eggs into a large bowl and beat until well blended. Beat in the sugar, then stir in the ricotta, lemon juice and rind until thoroughly incorporated.
  • Add the cream and stir until smooth and creamy. Fold in the rice, then stir in the cinnamon. Pour the filling into the pie crust.
  • Place in the oven and bake until a toothpick inserted in the center comes out clean and the top is nicely browned (45-60 minutes). Let cool completely on a wire rack before serving.

Nutrition Facts : Calories 4550.9, Fat 306.2, SaturatedFat 165, Cholesterol 1429.7, Sodium 1693.5, Carbohydrate 375.1, Fiber 7.9, Sugar 252.5, Protein 89.4

PASTIERA NAPOLETANA



Pastiera Napoletana image

Good things come to those who wait-three days, to be exact.

Provided by Letitia Clark

Yield Serves 8-10

Number Of Ingredients 20

500 g (1 lb 2 oz or 4 cups) 00 or plain (all-purpose) flour, plus extra for dusting
200 g (7 oz or 1⅔ cups) icing (confectioner's) sugar
Pinch of salt
Zest of 1 orange
250 g (9 oz) butter, plus extra for greasing
5 egg yolks, plus 1 egg (beaten) for the egg wash to finish
100 g (3½ oz) soaked farro or wheat grains (berries)
350 ml (12 fl oz or 1½ cups) milk
1 cinnamon stick
Zest of 1 lemon
Pinch salt
350 g (12 oz) ricotta
4 egg yolks
Zest of 2 oranges
100 g (3½ oz) finely chopped candied orange or cedro (citron)
250 g (9 oz or 1¼ cups) sugar
1 Tbsp. orange blossom water
½ tsp. vanilla extract or the seeds from ½ vanilla pod (bean)
Pinch salt
3 egg whites

Steps:

  • Soak 100 g (3½ oz) farro or wheat grains (berries) in plenty of cold water, changing the water daily, for three days.
  • For the pastry, put the flour, icing sugar, salt, orange zest and butter in a food processor and blitz to a fine breadcrumb consistency. Add the egg yolks to the mixer and blend again briefly, until the mixture comes together as a dough (add a tablespoon or two of iced water if the dough is still dry and does not come together). Form the dough into two equal rounds with your hands. Wrap in clingfilm (plastic wrap) and chill in the fridge or freezer, depending on when you want to use it. It needs to rest for at least 30 minutes in the fridge before you roll it.
  • Grease a deep 23 cm (9 in) cake tin/crostata tin with butter, then dust it lightly with flour. After the dough has rested, roll it out to a rough 2 mm (1/16 in) thickness and line the cake tin, pushing the dough up the sides of the tin to create a 5-7.5 cm (2-3 in) depth and trimming any overhang. Don't worry too much about perfectly thin, even pastry. Reserve the pastry trimmings for the lattice top. Chill the pastry case in the fridge for 30 minutes.
  • Preheat the oven to 180°C (350°F).
  • Remove the pastry case from the fridge and blind-bake until just golden, 15 to 20 minutes. Allow to cool while you prepare the filling.
  • For the farro or wheat berries, on the third day of soaking, drain the soaked grain. Cook in a saucepan with the milk, cinnamon, lemon zest and salt over a very low heat, covered with a lid. Cook, stirring occasionally for 30-40 minutes until the grain is plump and tender and all the milk had been absorbed. Spread the grain out on a plate to cool completely.
  • Preheat the oven to 170°C (340°F).
  • For the rest of the filling, whisk or beat the ricotta in a bowl until smooth, then whisk in the egg yolks. Stir in the orange zest, candied fruit, sugar, orange blossom water, vanilla and salt. Into this mixture, stir the cooled cooked wheat. In a separate bowl whisk the egg whites to soft peaks, then fold them gently into the ricotta mixture.
  • Pour the whole lot into the prepared pastry case. Cut the leftover pastry dough into strips about 2 cm (¾ in) wide, and arrange them over the top in a diagonal lattice. Use your fingers to press the edges of each strip into the pastry case walls to seal them.
  • Brush the top of the tart with the beaten egg and bake for 90 minutes, or until biscuit brown all over.
  • Let the tart cool and the filling settle, for at least 12 hours in a cool place before slicing into it. Serve, finally, with coffee and congratulations.

ITALIAN EASTER CAKE " PASTIERA NAPOLETANA"



Italian Easter Cake

For Easter in Naples and now every where in Italy, we prepare "Pastiera Napoletana". Is a ester cake with some strange ingredients, and I'm not sure I can translate. I'll try :-) An American friend tell to me that the "corn" in the recipe is actually a wheat, spring wheat, many Italian specialty shops carry the wheat around Easter time, it can come in cans (already cooked), some shops actually cook the wheat and you can buy it ready to go, and you can also buy it dry, look for "skinless wheat" if it's dry. In this case, soak wheat for a few days making sure to change the water daily. The day before you make the pastiere, drain the corn well, and cook it for about fours hours in half a liter of milk, adding the rind of half a lemon and a pinch of salt. Cover the pan with a lid and allow to cook on a low flame. When cooked, scent the corn with the grated rind of half an orange, and add a pinch of vanilla.

Provided by foodandmood.eu

Categories     Dessert

Time 1h20m

Yield 12 muffin

Number Of Ingredients 15

180 g butter, at room temperature
200 g flour, double 00
70 g powdered sugar
50 g white almond extract
50 g eggs
1 pinch salt
1/2 g netural vanilla powder
200 g ricotta cheese (variety of Italian cheese similar to cottage cheese )
100 g powdered sugar
200 g eggs
200 g corn, for pastiera already done
150 g candied orange, small cube
cinnamon
orange flower water
vanilla essence

Steps:

  • For Pasta Frolla.
  • Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
  • For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
  • Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar.
  • We prepare this plate gifting to friends with this basket.

Nutrition Facts : Calories 473.7, Fat 16.8, SaturatedFat 9.8, Cholesterol 128.7, Sodium 158.2, Carbohydrate 73.6, Fiber 1.1, Sugar 55.8, Protein 7

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