For Easter lunch, will there be only a few people at the table and you don’t feel like making the traditional Neapolitan Pastiera for 12 people? Here’s the Mini Pastiera single-serving version for Easter.
The procedure and ingredients are identical to the traditional one, only made in small tart molds. If you want, you can also make them in muffin molds and they will be perfect to eat in two bites.
I love making single servings; I find them a perfect sweet finger food for many occasions so that we won’t end up eating pastiera even after a week.
A delicious cream based on ricotta and wheat with the addition of candied fruit that will drive everyone crazy, and you can be sure that all will be eaten because you prepared a Mini Pastiera single-serving version for Easter for each guest.
DID YOU KNOW:
Up here, where the lens is, you can click on “SEARCH”🔎, you can write the ingredient you find there when you open the fridge door, or from your pantry, and you will have the possibility to enter hundreds of recipes with the ingredient you have chosen.
YOU WILL BE AMAZED.
Want more delicious ideas for the Easter table? Below, I leave you the best desserts for the occasion, and then we go right after the photo to discover how to prepare the Mini Pastiera single-serving version for Easter!!
- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients for the Mini Pastiera Single-Serving Easter
- 2 cups all-purpose flour
- 7 tbsp butter
- 1/2 cup sugar
- 2 egg yolks
- 1 pinch salt
- 9 oz cooked wheat
- 1/2 cup whole milk
- 1 tbsp butter
- 10 oz ricotta cheese
- 1 cup sugar
- 3 eggs
- 1.75 oz candied fruit
- 1 tsp vanilla extract
- Half vial orange flavor
Preparation of Mini Pastiera Single-Serving Easter
First, drain the cooked wheat and then place it in a pot with the milk and butter.
Cook, stirring occasionally, until the milk is absorbed.
Remove from heat and let cool.
Meanwhile, place the flour on the work surface along with the sugar and cold butter cut into cubes.
Quickly work with fingertips to combine, you should get a rather sandy mixture.
Add the egg yolks and a pinch of salt and quickly mix to form a smooth and compact ball.
Wrap the dough with plastic wrap and let it rest in the refrigerator for at least 2 hours.
Work the ricotta with a fork in a bowl to make it creamy, add the sugar and mix.
Incorporate the slightly beaten eggs along with the vanilla extract and orange flavor.
Finally, add the now cold wheat cream along with the candied fruit and mix well with a whisk.
Preheat the oven to 340°F in static mode and in the meantime roll out the dough to a thickness of half a cm.
Cut out the Mini Pastiera with the mini tart molds, making them adhere well to the molds.
Fill with the filling, coming half a cm from the edge and with the remaining dough, make strips.
Arrange the strips, trimming the excess edges, and bake on the central shelf of the oven.
Bake the Mini Pastiera single-serving Easter for at least 30/35 minutes, checking the degree of browning.
Do the toothpick test; it should come out dry before removing from the oven.
Let them rest and cool for at least 4 hours before removing from the molds, sprinkle with powdered sugar before enjoying.
How to Store the Mini Pastiera for Easter
You can store them for 3 days well closed in an airtight container for 3 or 4 days in the refrigerator.
Other Recipes
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FAQ (Questions and Answers)
What wine to pair with it?
The perfect alternative is a Passito wine or otherwise a sweet wine.
