Ingredients
FOR THE PASTA FROLLA (SHORTCRUST PASTRY)
All purpose flour: 300 g
Unsalted butter: 150 g (cold)
Sugar: 120 g
Eggs: 2
Zest of one lemon: 1
Salt: 1 pinch
FOR THE WHEAT CREAM
Cooked wheat berries: 250 g
Whole milk: 200 ml
Butter: 30 g
Zest of one orange: 1
FOR THE RICOTTA FILLING
Whole milk ricotta: 350 g (well drained)
Sugar: 300 g
Eggs: 3
Egg yolk: 1
Orange blossom water: 1 tsp
Vanilla extract: 1 tsp
Candied orange or citron: 80 g (diced)
Cinnamon: 1 pinch (optional)
Chef Amedeo Melotto, chef de cuisine at Lido Restaurant at Four Seasons Hotel at The Surf Club, says Pastiera Napoletana is traditionally prepared the day before Easter so the tart has time to rest and the flavors fully develop. “The smell of orange blossom, ricotta, and wheat always brings me back to Easter as a kid, when those aromas would fill the house the day before the celebration,” he says.
How to make Pastiera Napoletana
01.
Prepare the Pastry
- Mix the flour, sugar, salt, and lemon zest.
- Rub in the butter until the mixture resembles coarse sand.
- Add the eggs and mix until a dough forms.
- Wrap and refrigerate for at least 1 hour.
02.
Cook the Wheat Cream
- Combine the wheat berries, milk, butter, and orange zest in a saucepan.
- Cook over low heat for about 10 minutes, until creamy.
- Allow the mixture to cool completely.
03.
Prepare the Ricotta Filling
- Mix the ricotta and sugar until smooth.
- Add the eggs and yolk, then stir in the cooled wheat mixture, orange blossom water, vanilla extract, candied fruit, and cinnamon.
04.
Assemble the Tart
- Preheat the oven to 350°F.
- Roll out two-thirds of the pastry and line a tart pan.
- Add the filling.
- Roll the remaining pastry into strips and create a lattice pattern over the top.
05.
Bake the Tart
- Bake for 60–70 minutes, until golden and set.
06.
Rest and Serve
- Allow the tart to rest for 24 hours before serving.
- Dust lightly with powdered sugar.
