Pastiera Napoletana
Pastiera Napoletana is a classic Italian Easter dessert, a rich and aromatic tart filled with a creamy mixture of ricotta cheese, cooked wheat berries, candied fruit, and fragrant spices. It's known for its delicate shortcrust pastry and its complex, comforting flavors.
Een origineel recept van Forkin
- Totale tijd
- 6 uur 30 min
- Porties
- 8
- Moeilijkheid
- Moeilijk
Allergeneninformatie: kan eieren, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
pastry
- 300 gall-purpose flour
- 100 gsugar
- 150 gunsalted butter, cold, cubed
- 2 stegg yolk
- 0,5 tlorange zest
- 2 elwater, cold
filling
- 250 gcooked wheat berries, drained
- 250 mlmilk
- 20 gunsalted butter
- 500 gricotta cheese, well-drained
- 250 gsugar
- 3 stegg
- 2 stegg yolk
- 50 gcandied orange peel, finely diced
- 50 gcandied citron, finely diced
- 1 tlvanilla extract
- 1 elorange blossom water
- 0,5 tlcinnamon, ground
garnish
- 2 elpowdered sugar(optioneel)
Keukengerei
24-26 cm tart pan · large bowl · rolling pin · wire rack · medium saucepan · whisk
De bereidingswijze
Stap voor stap
- 1
Combine flour and sugar in a large bowl, then add the cold, cubed unsalted butter.
Ongeveer 2 min
Tip van de kok: Work quickly to prevent the butter from melting too much.
- 2
Rub the butter into the flour mixture with your fingertips until it resembles coarse crumbs.
Ongeveer 5 min
- 3
Add the egg yolks, orange zest, and cold water, mixing until a dough forms.
Ongeveer 2 min
Tip van de kok: Do not overmix the dough.
- 4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Ongeveer 3 min
Tip van de kok: Chilling the dough makes it easier to roll out.
- 5
In a medium saucepan, combine the cooked wheat berries, milk, and unsalted butter.
Ongeveer 1 min
- 6
Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15-20 minutes.
Ongeveer 20 min
Tip van de kok: Ensure the wheat berries are very soft.
- 7
Remove from heat and let the wheat berry mixture cool completely.
Ongeveer 30 min
- 8
In a large bowl, whisk together the well-drained ricotta cheese and sugar until smooth.
Ongeveer 3 min
Tip van de kok: Use a stand mixer or hand mixer for a very smooth consistency.
- 9
Beat in the eggs and egg yolks one at a time until fully incorporated.
Ongeveer 3 min
- 10
Stir in the cooled wheat berry mixture, finely diced candied orange peel, finely diced candied citron, vanilla extract, orange blossom water, and ground cinnamon.
Ongeveer 2 min
- 11
Preheat your oven to 175°C (350°F).
Ongeveer 15 min
- 12
Lightly grease a 24-26 cm (9-10 inch) tart pan.
Ongeveer 1 min
- 13
Divide the chilled pastry dough, reserving about one-quarter for the lattice top.
Ongeveer 1 min
- 14
Roll out the larger portion of dough on a lightly floured surface to fit the prepared tart pan.
Ongeveer 5 min
- 15
Press the dough into the pan, trimming any excess from the edges.
Ongeveer 2 min
- 16
Pour the ricotta filling into the pastry-lined tart pan.
Ongeveer 1 min
- 17
Roll out the reserved dough and cut it into strips, about 1.5 cm (0.5 inch) wide.
Ongeveer 3 min
- 18
Arrange the pastry strips in a lattice pattern over the filling.
Ongeveer 5 min
Tip van de kok: Gently press the ends of the strips to the edge of the bottom crust.
- 19
Bake for 90 minutes, or until the pastry is golden brown and the filling is set.
Ongeveer 1 uur 30 min
Tip van de kok: If the crust browns too quickly, cover the edges with foil.
- 20
Allow the pastiera to cool completely in the pan on a wire rack.
Ongeveer 2 uur
Tip van de kok: Do not attempt to unmold it while warm, as it will be fragile.
- 21
Refrigerate for at least 2 hours, or preferably overnight, before serving.
Ongeveer 4 uur
Tip van de kok: Chilling allows the flavors to meld and the pastiera to firm up.
- 22
Dust with powdered sugar before serving, if desired.
Goed bewaren
Store leftover Pastiera Napoletana in an airtight container in the refrigerator.
Eaten cold or at room temperature.