Easier and more practical version for Easter
The mini Neapolitan chocolate pastieras are a decadent variation of the classic pastiera from the Neapolitan tradition. I make this version especially at Easter because it is more practical, faster to bake and much easier to serve.
The filling remains the typical pastiera mix with ricotta, cooked wheat and the scent of orange blossom, but I enrich it with melted chocolate, which makes these mini pastieras even creamier and irresistible.
Being single-portion they are perfect for:
the Easter lunch
party buffets
an elegant yet simple dessert
Also try these Easter treats:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 18/20
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2 1/2 cups 00 flour (all-purpose flour)
- 1/4 cup (about 4 tbsp) butter
- 1/4 cup (about 4 tbsp) lard
- 1/2 cup + 2 tbsp sugar
- 2 egg yolks
- 1 egg white
- vanilla
- 1 1/2 cups cooked wheat (grano cotto)
- 3/4 cup milk
- 1 2/3 cups ricotta (well drained)
- 1 cup sugar
- 2 eggs
- 3.5 oz dark chocolate
- orange zest
- ground cinnamon
- vanilla
Steps
👩🍳 Preparation video HERE.
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I prepare the cooked wheat
First, put the cooked wheat in a small saucepan with the milk and lemon peel.
Place over heat and cook for about 20 minutes, stirring occasionally.
When it’s ready, let it cool completely.
I prepare the shortcrust
In a bowl, put the flour, sugar, butter, lard, eggs and vanilla.
Mix quickly until you get a homogeneous dough.
Wrap the dough in plastic wrap and put it in the refrigerator for about 30 minutes.
I prepare the filling
In a bowl, put the well-drained ricotta and the sugar.
Mix well.
Add the now-cooled cooked wheat.
Also add:
orange blossom flavor
vanilla flavor
a pinch of cinnamon
Mix well.
Add the eggs
Add the grated orange zest.
Meanwhile, melt the chocolate and add it to the filling.
Stir well until you obtain a fragrant, creamy filling.
Form the mini pastieras
Take the shortcrust out of the refrigerator.
Roll out about three quarters of the dough.
Use a round cutter to make circles.
Place each circle into a tartlet tin, pressing it in well.
Proceed the same with all tins.
Decoration
With the remaining dough, roll out and cut strips.
Prick the bottom, then fill each tin with the prepared filling.
Place the crossed strips on top to create the classic pastiera decoration.
Baking
Bake in the oven at 356°F for about 20-30 minutes.
Let cool completely before serving.
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✨ Result
You will obtain fragrant, creamy and irresistible mini Neapolitan chocolate pastieras, perfect for bringing a more practical and quicker version of the classic pastiera to the table.
Storage:
The mini pastieras keep:
3-4 days in the refrigerator, well covered
up to 1 month in the freezer
Before serving, it is recommended to let them sit at room temperature for a few minutes.
FAQ (Questions & Answers)
Can I use chocolate chips instead of melted chocolate?Yes, you can add chocolate chips to the filling.
Can I use only butter in the shortcrust?Yes, you can replace the lard with butter.
Can I prepare them the day before?Yes, the pastiera is even better the next day.
