Pastiera Napoletana: Neapolitan Easter Tart

Pastiera napoletana is a Neapolitan tart filled with ricotta, cooked wheat, citrus and orange blossom aroma.

It needs time more than difficulty. The filling settles as it cools, so it is better after resting.

A Tart That Improves After Resting

The pastry should hold a fragrant, creamy filling without becoming wet. Cooked wheat gives the pastiera its particular texture.

Use orange blossom water carefully. Too much can make the tart taste perfumed rather than delicate.

Ingredients for Pastiera

• Sweet shortcrust pastry
• 350 g ricotta
• 300 g cooked wheat
• 250 g sugar
• 3 eggs
• Candied citrus peel
• Orange blossom water
• Lemon zest
• Milk – for softening the wheat

Bake Until Set, Then Wait

1. Prepare wheat.
   Warm cooked wheat with milk and lemon zest until creamy, then cool.
2. Mix filling.
   Beat ricotta with sugar, eggs, citrus and a little orange blossom water.
3. Fill pastry.
   Line a tart tin, add filling and decorate with pastry strips.
4. Bake and rest.
   Bake until golden and set, then cool fully before slicing.

Keep the Aroma Gentle

• Drain ricotta.
  Watery ricotta softens the pastry.
• Measure orange blossom.
  A small amount is enough.
• Cool completely.
  The filling firms as it rests.

Serving Pastiera

Serve at room temperature. A light dusting of icing sugar is enough.

More Campania Recipes

Continue with Caprese Chocolate Almond Cake, Spaghetti with Clams.