Chocolate Rice Pastiera with Cocoa Shortcrust
A decadent and original Easter recipe
The rice pastiera with cocoa shortcrust and chocolate cream is an irresistible variation of the classic pastiera. I make it when I want to bring a more indulgent, modern and different Easter dessert to the table.
Instead of a classic shortcrust I use a cocoa shortcrust, while the filling is made from rice cooked in milk, ricotta and melted chocolate. The result is a creamy, fragrant and super-indulgent pastiera, perfect for chocolate lovers.
Also try these versions of pastiere:
- Difficulty: Easy
- Cost: Low cost
- Rest time: 30 Minutes
- Preparation time: 40 Minutes
- Cooking time: 30 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 1/4 cups flour
- 1 egg
- 4 tbsp butter
- 1/3 cup sugar
- 3/4 cup milk
- 1/3 cup rice
- 1/2 cup water
- 6 tbsp sugar
- 2 tsp butter
- 7 oz ricotta cheese
- 1 egg
- orange blossom extract
- orange zest
- vanilla
- 3 oz chocolate
Steps
👩🍳 Preparation video HERE
-
I prepare the rice
First I put the rice in a small saucepan with the milk and water.
I cook it for about 20 minutes, stirring occasionally.
I add the orange zest
I add
lemon zest
sugar
a pinch of cinnamon
orange blossom extract and vanilla
I stir and continue cooking.
At the end I add the butter and mix well.
I let it cool completely.
I prepare the filling
When the rice is cold I add the ricotta.
I also add:
orange zest
orange blossom extract
vanilla
I mix well.
I melt the dark chocolate and add it to the mixture.
I blend until obtaining a smooth and fragrant cream.
I make the shortcrust
In a bowl I put the flour, sugar, butter and egg and cocoa
I add a little rum flavor.
I knead quickly until I get a homogeneous dough.
I wrap it in plastic wrap and put it in the fridge for about 30 minutes.
I form the mini pastieres
I take the dough back and roll it out on baking paper with a little flour.
I cut out circles
I place them in the molds, pressing them in well.
I prick the bottom with a fork.
I add the rice and chocolate filling.
Decoration
With the remaining dough I roll out the shortcrust and cut strips.
I place them on top forming the classic pastiera lattice.
Baking
I bake in the oven at 356°F for about 20-30 minutes.
I let them cool completely before serving.
-
✨ Result
You will get creamy, fragrant and super-indulgent mini rice pastieres, perfect for a more modern and practical version of the classic pastiera.
Storage:
3 days in the refrigerator well covered
they can also be frozen
👉 Tip: take them out of the fridge 20 minutes before serving to enjoy them at their best.
FAQ (Questions & Answers)
Can I use milk only without water?Yes, they will turn out even creamier.
Can I replace the dark chocolate?
Yes, you can use milk chocolate or chocolate chips.
Can I prepare them in advance?Yes, they are even better the next day.
