Dessert

Pastiera Napoletana

Name: Pastiera Napoletana
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 6 h 30 min
Yield: 8 porsiyon
Cuisine: italian
Ingredients: 300 g all-purpose flour; 100 g sugar; 150 g unsalted butter cold, cubed; 2 adet egg yolk; 0,5 çay kaşığı orange zest; 2 yemek kaşığı water cold; 250 g cooked wheat berries drained; 250 ml milk; 20 g unsalted butter; 500 g ricotta cheese well-drained; 250 g sugar; 3 adet egg; 2 adet egg yolk; 50 g candied orange peel finely diced; 50 g candied citron finely diced; 1 çay kaşığı vanilla extract; 1 yemek kaşığı orange blossom water; 0,5 çay kaşığı cinnamon ground; 2 yemek kaşığı powdered sugar (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 6 sa. 30 dk.
Porsiyon: 8
Zorluk: Zor

Vejetaryen

Alerjen bilgisi: yumurta, gluten ve süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

pastry

300 gall-purpose flour
100 gsugar
150 gunsalted butter, cold, cubed
2 adetegg yolk
0,5 çay kaşığıorange zest
2 yemek kaşığıwater, cold

filling

250 gcooked wheat berries, drained
250 mlmilk
20 gunsalted butter
500 gricotta cheese, well-drained
250 gsugar
3 adetegg
2 adetegg yolk
50 gcandied orange peel, finely diced
50 gcandied citron, finely diced
1 çay kaşığıvanilla extract
1 yemek kaşığıorange blossom water
0,5 çay kaşığıcinnamon, ground

garnish

2 yemek kaşığıpowdered sugar(isteğe bağlı)

Ekipman

24-26 cm tart pan · large bowl · rolling pin · wire rack · medium saucepan · whisk

Hazırlanışı

Adım adım

1
Combine flour and sugar in a large bowl, then add the cold, cubed unsalted butter.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
3
Add the egg yolks, orange zest, and cold water, mixing until a dough forms.
Yaklaşık 2 dk.
Aşçının notu: Do not overmix the dough.
4
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Yaklaşık 3 dk.
Aşçının notu: Chilling the dough makes it easier to roll out.
5
In a medium saucepan, combine the cooked wheat berries, milk, and unsalted butter.
Yaklaşık 1 dk.
6
Cook over low heat, stirring occasionally, until the mixture thickens and the milk is absorbed, about 15-20 minutes.
Yaklaşık 20 dk.
Aşçının notu: Ensure the wheat berries are very soft.
7
Remove from heat and let the wheat berry mixture cool completely.
Yaklaşık 30 dk.
8
In a large bowl, whisk together the well-drained ricotta cheese and sugar until smooth.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
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.
Yaklaşık 2 dk.
11
Preheat your oven to 175°C (350°F).
Yaklaşık 15 dk.
12
Lightly grease a 24-26 cm (9-10 inch) tart pan.
Yaklaşık 1 dk.
13
Divide the chilled pastry dough, reserving about one-quarter for the lattice top.
Yaklaşık 1 dk.
14
Roll out the larger portion of dough on a lightly floured surface to fit the prepared tart pan.
Yaklaşık 5 dk.
15
Press the dough into the pan, trimming any excess from the edges.
Yaklaşık 2 dk.
16
Pour the ricotta filling into the pastry-lined tart pan.
Yaklaşık 1 dk.
17
Roll out the reserved dough and cut it into strips, about 1.5 cm (0.5 inch) wide.
Yaklaşık 3 dk.
18
Arrange the pastry strips in a lattice pattern over the filling.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 sa. 30 dk.
Aşçının notu: 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.
Yaklaşık 2 sa.
Aşçının notu: 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.
Yaklaşık 4 sa.
Aşçının notu: Chilling allows the flavors to meld and the pastiera to firm up.
22
Dust with powdered sugar before serving, if desired.

Tazeliğini koruyun

Saklama

Store leftover Pastiera Napoletana in an airtight container in the refrigerator.

Yeniden ısıtma

Eaten cold or at room temperature.