Mini baked pastiera with oil shortcrust pastry and candied fruit is a lighter but still flavorful version of the classic Neapolitan pastiera. Making them in single-serving portions is a perfect idea for Easter lunch, a buffet, or even as a small gift.
The base is made with a oil shortcrust pastry, which is easy to roll, fragrant, and crumbly, ideal for those who prefer to avoid butter. The filling is soft, creamy, and citrus-scented, enriched with candied fruit that adds flavor and tradition to every bite.
These mini baked pastiera are beautiful to look at, easy to store, and can be prepared in advance. Perfect for those who love traditional desserts but seek a lighter, more practical option.
If you want to cook them in an air fryer, bake at 320°F for 15-18 minutes.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 7 mini pastiere
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Easter
Ingredients for Mini Baked Pastiera with Oil Shortcrust Pastry and Candied Fruit:
- 1 oil shortcrust pastry
- 5.3 oz wheat for pastiera
- 1/4 cup milk
- 1 tsp granulated sugar
- 1/2 orange peel
- 1 pinch ground cinnamon
- 8.8 oz sheep ricotta (or cow ricotta.)
- 2.8 oz granulated sugar
- 2 medium eggs (at room temperature)
- to taste ground cinnamon
- to taste orange blossom water
- 1.4 oz mixed candied fruit
- to taste powdered sugar
Tools for Mini Baked Pastiera with Oil Shortcrust Pastry and Candied Fruit:
- 1 Saucepan
- 1 Spoon
- 1 Bowl
- 1 Rolling Board
- 7 Molds for tarts, 4 inches in diameter
- 1 Oven
Steps for Preparing and Baking Mini Pastiera with Oil Shortcrust Pastry and Candied Fruit:
In a saucepan, place the wheat, sugar, and a piece of orange peel and cook, stirring often, for about 10 minutes. Turn off the heat, remove the peel, and add a sprinkle of cinnamon, stir well, and let cool.
In a bowl, work the ricotta (it must be well-drained) with the sugar, then add the two lightly beaten eggs, the wheat, and mix well.
Finally, add the cinnamon, orange blossom water, and if desired, some orange peel, and the candied fruit. Mix the ingredients well so they are well-flavored.
Prepare the oil shortcrust pastry without butter, roll out a thin sheet, and with a pastry cutter, cut 7 discs of 4 inches in diameter and 1/8 inch thickness. Use the leftover dough to form strips for decoration.
Oil and flour 7 disposable tart molds, place a shortcrust pastry disc in each mold, making sure it adheres well, then add some of the cream and finish with 2 strips of dough.
Bake in a preheated oven at 340°F (fan-forced) for 30-35 minutes; they should be dry and golden.
Let cool.
Traditionally, pastiera is prepared on Holy Thursday or at the latest on Friday, so it has time to rest and mature in flavor before being consumed. It keeps in the refrigerator covered with cling film and should be taken out of the fridge 1 or 2 hours before consuming. It keeps perfectly for 4-5 days (in the fridge).
ATTENTION: if you want to make the classic pastiera but with oil shortcrust pastry, you must double only the filling dose; for the shortcrust pastry, the given ingredient quantity is sufficient.
FAQ (Questions and Answers)
What type of ricotta is used?
The authentic Neapolitan pastiera is made with sheep ricotta because:
it is more flavorful and rich
it has a drier and denser texture, ideal for the filling
it offers a more authentic and fragrant tasteCan I use cow ricotta instead?
Yes, especially if you want a milder, lighter flavor. The important thing is to let it drain in a colander for at least 4-6 hours or overnight to remove excess whey.
Fresh ricotta from the counter or packaged?
If possible, prefer fresh counter ricotta (loose), which is more compact and suitable for pastiera.
If using packaged ricotta, choose a high-quality one and drain it well to prevent the filling from becoming too liquid.
