Chocolate pastiera, the perfect dessert for a delicious and original Easter, also for Bimby, a variant of the classic Neapolitan pastiera but rich in dark chocolate that pairs beautifully with ricotta and all its aromas.
It is a very simple dough to prepare and thanks to the Bimby also very quick just like the strawberry and custard tart with Bimby, it’s a perfect recipe for those who want to prepare a homemade Easter dessert without complications like the crumbly ricotta and orange tart
However, not everyone loves this recipe, so you can try the simple ricotta tart, but I recommend trying this delight and I’m sure this mix of innovation and tradition will amaze everyone. But let’s see what we need to make the chocolate pastiera: the perfect dessert for a delicious and original Easter, also for Bimby
HERE ARE SOME SIMPLE AND QUICK EASTER RECIPES
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
CHOCOLATE NEAPOLITAN PASTIERA, THE DECADENT VARIANT
- 3 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 2 egg yolks (+2 whole eggs)
- 3/4 cup lard
- 2 teaspoons baking powder
- flavoring (to taste)
- 7 oz cooked wheat
- 7 oz milk
- 12 1/3 oz sheep ricotta
- 2/3 cup sugar
- 5 1/3 oz dark chocolate
- 1 espresso cup coffee
- 3 eggs
- 2 3/4 oz butter
- 2 tablespoons orange blossom water
- candied fruit
Tools
HERE’S WHAT WE NEED
- 1 Kitchen robot
Steps
HOW TO PREPARE THE CHOCOLATE PASTIERA WITH BIMBY
Put the sugar and flavoring in the bowl for 15 seconds at speed 10
Add the other ingredients 25 seconds at speed 5 while stirring, pour everything onto the work surface, form a ball, cover it and let it rest in the refrigerator for 30 minutes. Now prepare the filling. Put the wheat, milk, and lard in the bowl for 20 minutes at 195°F, speed 1. Pour everything into a bowl and let cool. In the clean and dry bowl, put the sugar, ricotta, and eggs 20 seconds at speed 3.5. Add the melted dark chocolate, orange blossom water, and coffee 6 seconds at speed 3. Add the wheat and mix gently. Roll out the shortcrust pastry into the greased and floured pastiera pan, pour all the mixture into the pastry shell and with the remaining dough, make the classic stripes. Bake at 355°F, static oven for about 50 minutes, keep in mind it doesn’t have to cook thoroughly but dry. Before taking it out of the oven, leave it with the door open for about 10 minutes, then let it cool well and enjoy.
FOR A GOOD RECIPE OUTCOME, READ ALL THE TIPS I LEFT HERE
FAQ (Questions and Answers)
CAN I REPLACE LARD WITH BUTTER?
YES, OF COURSE, EVEN IF LARD IS USED IN THE ORIGINAL RECIPE
