The Neapolitan chocolate pastiera is a typical Neapolitan dessert. Although the classic version has a white base, as a chocolate lover I couldn’t help making it in another version.
A traditional Easter dessert, but frankly you can find it at almost any celebration.
Besides my version, you can also find pastiera made with rice, almonds and pastry cream, hazelnuts and cocoa — in many delicious variations.
In the chocolate-enriched version I propose, I think it will win you over at the first bite.
The secret of the pastiera is the right balance of flavors, especially the aromas that should leave their mark in every bite.
Preparation takes time and patience, but the final result is a dessert worth every minute spent.
It is said a true pastiera should rest at least one day before serving so the flavors can meld perfectly.
If you can’t find candied citron and orange separately, you can use mixed candied fruit.
I only recommend being very careful during preparation and, once cooled after baking, to store it in the fridge to keep it at its best.
If you make this or other recipes from my blog, send me your photos and I’ll post them on my Facebook page with your name.
Kcal about 508 per person

Difficulty: Medium
Cost: Expensive
Rest time: 1 Hour
Preparation time: 45 Minutes
Cooking time: 1 Hour
Portions: 12 servings
Cooking methods: Electric oven, Boiling
Cuisine: Italian Regional
Region: Campania
Seasonality: Easter

Ingredients to make the Neapolitan Chocolate Pastiera

Ingredients for a pan 10 1/4 in (top) and 7 7/8 in (base)

2 eggs (medium)
1/2 cup granulated sugar
7 tbsp butter (or softened lard (about 3.5 oz))
1.1 oz unsweetened cocoa powder
1.5 tsp baking powder
2 1/3 cups all-purpose flour (00)
2 cups precooked wheat for pastiera, drained
1 cup whole milk
3.5 oz dark chocolate (70%)
2 tbsp butter (or lard)
lemon zest (grated)
3/4 cup cow's ricotta
3/4 cup sheep's ricotta
1 3/4 cups granulated sugar
3 eggs (medium)
1/3 cup candied orange
1/3 cup candied citron
1 vial orange blossom water
1 vanilla bean (or 2 tsp liquid vanilla)

Tools

1 Tart pan Tart pan

Preparation of the Neapolitan Chocolate Pastiera

First, prepare the shortcrust pastry by combining the ingredients and mixing them well.
You can work it by hand or use a stand mixer and then finish working the dough on a floured surface.
Work it well, then wrap the dough ball in plastic wrap and chill it in the fridge for about half an hour.
Drain the precooked wheat for the pastiera and put about 2 cups in a saucepan. Add the milk, grated lemon zest, the butter and cook over medium heat for 20 minutes, stirring from time to time.
Meanwhile, chop the dark chocolate and set it aside.
As soon as the wheat has thickened well, turn off the heat, add the chocolate and mix thoroughly.
Let the mixture cool and if possible refrigerate it to speed up cooling, covering it to avoid introducing warm air into the fridge.
In the mixer, place the well-drained ricottas, add the sugar and mix well.
Add the eggs, the orange blossom water, the inside of the vanilla bean (or the liquid vanilla) and blend the mixture well.
Finally add the candied orange and citron and fold them into the mixture.
At this point add the cooled chocolate-wheat mixture to the ricotta cream and stir well to incorporate the two mixtures.
Take the shortcrust pastry from the fridge and divide it so you have about three quarters and one smaller portion.
Roll out the larger portion into a not-too-thin sheet and place it in a buttered and floured pan (10 1/4 in at the top and 7 7/8 in at the base).
Pour the wheat and ricotta cream mixture into the pastry. With the reserved pastry, cut strips for the top decoration — I made 7, as it’s said they should always be an odd number.
Seal the edges well and bake in a preheated oven at 356°F for 50–60 minutes.
Baking times may vary depending on how dense the filling is before baking, so check doneness carefully.