Modern mini pastiera, an alternative way to serve pastiera without greatly altering the flavors. Shells of fragrant lemon shortcrust pastry filled with the classic pastiera filling and a light lemon-flavored pastry cream. If you are looking for the classic recipe, take a look at the Neapolitan Pastiera, for a more indulgent version there’s the chocolate pastiera and for pistachio lovers, there’s the pistachio pastiera.
For more Easter dessert ideas, here are some other recipes 😉👇
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4 PASTIERA of 3 inches
- Cooking methods: Oven
- Cuisine: Italian
MODERN MINI PASTIERA
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs (Medium)
- 1/2 cup lard
- lemon zest
- 2 egg yolks
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1 1/4 cups milk
- 1 packet vanillin
- lemon zest
- 1 cup sheep ricotta
- 1 cup sugar
- 1 cup wheat for pastiera
- 1/2 cup milk
- 3 eggs
- to taste orange flower water
- to taste candied orange
Tools
- 4 Rings Single-serving perforated rings
- 1 Mat Perforated
MODERN MINI PASTIERA
First, prepare the SHORTCRUST PASTRY, which needs to rest in the fridge before use.
In a stand mixer with a paddle attachment, work the lard together with the sugar.
Add the flour, continuing to mix until you get a sandy mixture.
Add the egg and let it be absorbed into the mixture.
Finally, add the lemon zest.
Turn the dough out onto a lightly floured board and quickly compact it with your hands to create a dough ball.
Wrap in plastic wrap and let rest in the refrigerator for at least an hour.
In the meantime, prepare the PASTRY CREAM.
Heat the milk without bringing it to a boil.
Separately, whisk the yolks with the sugar until frothy, then incorporate the flour.
Start pouring the milk, which should be warm but not boiling, over the egg mixture, stirring vigorously, and cook until the cream thickens. At the end of cooking, add the vanillin (alternative to vanilla bean) and lemon zest.
Transfer the cream into a bowl, cover it with plastic wrap in contact with the surface to prevent a skin from forming and causing unpleasant lumps, and let it cool.
Now let’s proceed with preparing the PASTIERA FILLING.
In a pot, pour the precooked wheat and milk.
Bring it all to a gentle boil, stirring until a thick cream forms.
Pour into a bowl and let it cool slightly.
Meanwhile, in another bowl, beat the eggs, sugar, ricotta, and orange blossom water.
You should obtain a fairly fluid cream without lumps.
When the wheat and milk cream is cold, combine it with the egg and ricotta cream.
Finally, add the candied orange.
CREATION OF MODERN MINI PASTIERA
Once all the dessert components are ready, proceed as follows:
Roll out the shortcrust pastry to a maximum thickness of 3/4 inch and place it inside the perforated tart rings. Fill them 2/3 full with the pastiera filling and bake at 350°F for about 35/40 minutes.
With the leftover pastry, create small flowers or any Easter shapes to decorate the mini PASTIERA.
Once cooled, take the mini pastiera and place them on a serving platter.
Take the cold cream and quickly work it in a stand mixer with the whisk attachment to make it smooth and shiny again. Place it inside a piping bag and decorate the surface of the tarts as desired.
Decorate with the flowers or shapes of your choice and with candied orange circles.
