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Pastiera di Pasqua (Italian Easter Tart with Ricotta)
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
165 minutes
Delicious Italian Easter tart with wheat grains, ricotta cheese, and candied orange peel from Naples.
Ingredients:
  • 1.3333333730698 cups cooked wheat grains
  • 0.75 cup whole milk
  • 1 tablespoon unsalted butter
  • 2 medium lemons, zested, divided
  • 1 (15 ounce) container ricotta cheese
  • 1.75 cups white sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon orange flower water
  • 1 teaspoon ground cinnamon
  • 0.5 cup chopped candied orange peel
  • 2 sheets frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon powdered sugar, or more to taste
Instructions:
  • Simmer wheat grains, milk, butter, and 1/2 of the lemon zest in a saucepan over low heat until creamy, around 10 minutes.
  • Preheat the oven to 400°F (200°C) and generously grease an 11-inch tart pan.
  • In a bowl, blend ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon with an electric mixer until smooth. Stir in the remaining lemon zest and candied orange peel. Gently fold in the wheat mixture until fully incorporated into the filling.
  • On a lightly floured surface, roll out 1 sheet of puff pastry to fit the tart pan. Transfer the pastry to the pan and spread the filling on top. Roll out the second puff pastry sheet, cut it into 3/4-inch strips, and create a lattice pattern over the filling. Brush the lattice with beaten egg for a golden finish.
  • Bake the tart in the preheated oven for about 1 hour, until the filling is set and the lattice is lightly browned. Allow it to cool inside the tart pan for at least 1 hour before serving.
  • Gently remove tart from the mold and place it on a cake platter. Sprinkle powdered sugar on top before serving.

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