The recipe for chocolate pastiera without candied fruit is a reinterpretation of the classic Neapolitan pastiera, a delicious alternative for those who do not like candied fruit.
The pastiera, the classic and traditional recipe is still one of my favorite desserts, but I also wanted to try making a chocolate version where instead of candied fruit, there were dark chocolate chips and the result was special and delicious, definitely to be made! A cocoa shortcrust pastry with a dark chocolate filling fragrant like the classic pastiera, I’m sure it will win you over at the first bite.
Let’s prepare it together! See you soon, Susy
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- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 532.89 (Kcal)
- Carbohydrates 67.22 (g) of which sugars 37.26 (g)
- Proteins 11.50 (g)
- Fat 26.66 (g) of which saturated 16.04 (g)of which unsaturated 9.22 (g)
- Fibers 3.55 (g)
- Sodium 164.00 (mg)
Indicative values for a portion of 165 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the chocolate pastiera without candied fruit
- 2 1/8 cups all-purpose flour
- 5.3 oz butter
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 egg (medium)
- 1/2 teaspoon baking powder
- 1 pinch salt
- 8.8 oz grano per pastiera
- 1/2 cup whole milk
- 0.9 oz butter
- 1 teaspoon vanilla extract
- 8.8 oz cow's milk ricotta (fresh)
- 1/2 cup sugar
- 2 eggs (whole)
- 1 egg yolk
- 1 tablespoon unsweetened cocoa powder
- 1.8 oz dark chocolate chips
- 1 orange zest (grated)
- 1 vial orange blossom water
- 1 teaspoon cinnamon powder
you will need
- Pan 22 cm
- Small pot
- Bowl
- Spatulas
- Pastry wheel
Steps
I prepared the cocoa shortcrust pastry the day before because it will be much more elastic and fragrant.
On the work surface, I put the flour, create a well in the center and add the butter, sugar, egg, baking powder, cocoa, and a pinch of salt. With a fork or a dough scraper, I mix the ingredients, then with my hands, I form a nice smooth and compact dough. I wrap the cocoa shortcrust pastry with plastic wrap and put it in the refrigerator to rest.
In a small pot, I place the grano, milk, butter, and a teaspoon of vanilla extract, bring over low heat to a boil. I cook stirring until the milk is absorbed, and let it cool well.
In a bowl, I put the ricotta, sugar, the two eggs and the yolk, cocoa, flower water, cinnamon powder, and grated orange zest. I mix the ingredients with a spatula to obtain a smooth and homogeneous mixture.
I add the cooled grano and mix with the spatula, then also add the dark chocolate chips. Our filling for the chocolate pastiera without candied fruit is ready.
On the lightly floured work surface, I roll out the cocoa shortcrust pastry to a thickness of about 1/5 inch, place it in the 22 cm pan lined with parchment paper.
I prick the base with a fork. I pour the previously obtained filling
With the leftover shortcrust pastry, I form strips to place on the pastiera. I bake in a preheated static oven at 356°F (180°C) for about an hour.
Storage
The chocolate pastiera without candied fruit should be stored at room temperature for 3/4 days, or you can freeze it for up to 2 months cut into slices, sealed in an airtight container!
See you soon, Susy.
I’ll be waiting for you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
I’ll be waiting for you on my Facebook page, on my Instagram profile, on TikTok, on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
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