Mini Rice Pastieras with Cocoa Shortcrust
Decadent and original recipe for Easter
The mini rice pastieras with cocoa shortcrust are an irresistible variation of the classic pastiera. I make them when I want a richer, practical and quick Easter dessert, perfect in an individual-portion format.
The base is a crumbly cocoa shortcrust pastry, while the filling is creamy and fragrant thanks to rice cooked in milk, ricotta and typical aromatics. The result is a balanced, aromatic and super-indulgent dessert.
Perfect for:
Easter lunch
buffets and individual desserts
prepare in advance
Try these pastiere too:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 1 1/4 cups all-purpose flour
- 1 egg
- 1/4 cup unsalted butter
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3/4 + 1 tbsp cup milk
- 1/2 cup water
- 3/8 cup rice (uncooked)
- 3/8 cup granulated sugar
- 3/4 + 2 tbsp cup ricotta cheese
- 1 egg
- 1 1/2 tbsp unsalted butter
- orange blossom extract
- ground cinnamon
- vanilla extract
Steps
👩🍳 Preparation video HERE.
-
First, place the flour, sugar, egg, cocoa and butter in a bowl.
Add the rum flavoring.
Knead quickly until you obtain a homogeneous dough.
Wrap it in plastic wrap and chill in the refrigerator for about 30 minutes.
Prepare the rice
Put the following in a small saucepan:
rice
milk
water
Cook for about 20 minutes, stirring occasionally.
Add:
orange zest
lemon zest
Add:
sugar
cinnamon
orange blossom extract
vanilla
Stir and continue cooking.
At the end add the butter, mix and let cool completely.
Prepare the filling
When the rice is cold add the ricotta and the egg.
Add a bit more flavoring to taste and mix until you have a smooth cream.
Shape the mini pastieras
Roll out the shortcrust on baking paper, dusting lightly with flour.
Cut out circles and press them into the molds, making sure they adhere well.
Prick the base with a fork.
Add the rice filling.
Decoration
Roll out the remaining shortcrust and cut strips.
Place them on top to form the classic pastiera lattice.
Baking
Bake in the oven at 356°F (180°C) for about 30 minutes.
Let cool completely before serving.
-
✨ Result
You will get creamy, fragrant and irresistible mini rice pastieras with cocoa shortcrust, perfect for a more modern take on the Easter dessert.
Storage:
Store covered in the refrigerator for up to 3 days.
Freezable for up to 1 month.
👉 Tip: take them out of the fridge 15-20 minutes before serving.
FAQ (Questions and Answers)
Can I add chocolate to the filling?Yes, you can add chocolate chips.
Can I prepare them the day before?Yes, they are even better the next day.
Can I use only milk for the rice?Yes, they will be creamier.
