PASTIERA WITH CUSTARD Neapolitan tart, a traditional Easter dessert that is easy and delicious, fragrant, and rich with ricotta and wheat.
The pastiera with custard is a variant of the traditional Neapolitan pastiera, a classic dessert of the Neapolitan tradition loved by everyone. This version adds a touch of creaminess to the already delicious pastiera, making it even more irresistible.
To prepare this delicacy, start by making the base, a crispy tart that envelops the soft filling of custard. The custard, made with milk, eggs, sugar, and vanilla, is distributed evenly on the shortcrust pastry base, creating a perfect contrast between creamy texture and tart crunchiness.
Once the pastry is placed in the pan, the tart is enriched with al dente cooked wheat, candied fruit, and ricotta, giving a pleasant aroma to the dessert. Finally, the surface is decorated with twisted shortcrust pastry strips, creating a traditional lattice pattern that makes the custard pastiera not only delicious but also beautiful to look at.
This pastiera with custard is perfect for any time of the year but is particularly suited for festive occasions like Easter or Christmas. Its rich flavor and sumptuous presentation make it an ideal option for celebrating holidays with family and friends.
Additionally, this recipe is very versatile and can be adapted to personal tastes by adding or substituting ingredients as desired. For example, you can add dark chocolate shavings or fresh fruit like strawberries or apricots for a delightful variation.
Follow me in the kitchen today for PASTIERA WITH CUSTARD Neapolitan tart.
Published December 15, 2015, 22:22
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Portions: 8-10
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- lemon zest
- 1 tsp baking ammonia (or 1 teaspoon of baking powder)
- 7 tbsp lard (or butter)
- 1 egg
- 1/2 cup sugar
- 2 cups all-purpose flour
- 1/2 cup custard
- 1 cup ricotta
- 1 cup cooked wheat
- 3/4 tbsp butter
- 1 egg
- 1/4 cup candied fruit
- 1 vial orange flavor (orange blossom)
Steps
Pour the ingredients for the shortcrust pastry into the bowl of the mixer or on the work surface and work quickly, make a ball, wrap the dough in cling film, and refrigerate for 30 minutes.
Prepare the custard following the recipe HERE pour it into a bowl and let it rest covered with cling film.
Mix the ricotta with sugar, egg, candied fruit, and flavor and set aside.
Heat the wheat with butter and a bit of milk, cook for about 10 minutes, and let it cool, then add the custard and ricotta, and mix well.
Roll out the shortcrust pastry, leaving some pastry aside for the covering strips, place it in a 9-10 inch tart pan.
Fill with the filling, roll out the rest of the pastry and cut the covering strips, then place them on the filling and bake.
Bake at 350°F for about 45 minutes.
Remove from oven and let cool before cutting and serving with a dusting of powdered sugar.
Bon appétit
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PASTIERA WITH CUSTARD Neapolitan tart
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FAQ (Questions and Answers) PASTIERA WITH CUSTARD Neapolitan tart
Can I make the custard in advance?
Absolutely yes! The custard can be made in advance and stored in the refrigerator for a few days before being used to fill the pastiera. This allows you to better organize your preparation time and simplify the process.
Can I freeze it to preserve it longer?
Yes, you can freeze the pastiera with custard to preserve it longer. However, it is advisable to do so before baking it. Wrap the uncooked cake carefully in plastic wrap and place it in the freezer. Once frozen, you can store it in the freezer for several weeks. When you’re ready to eat it, defrost the pastiera in the refrigerator overnight and bake it as usual.
Can the pastiera with custard be served cold or warm?
The pastiera with custard can be served either cold or slightly warmed. Some people prefer to enjoy it cold straight from the fridge, while others prefer to slightly warm it in the oven before serving. Either way, it’s delicious!
