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Pastiera di Pasqua (Italian Easter Tart with Ricotta)

This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 45 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 3691.6 kcal

Equipment

  • 1 Saucepan For simmering wheat grains
  • 1 Electric Mixer For combining ricotta filling ingredients
  • 1 Mixing Bowl For preparing the filling
  • 1 Rolling Pin For shaping puff pastry
  • 1 11-inch Tart Pan For baking the tart

Ingredients
  

Main

  • 1 ⅓ cups cooked wheat grains
  • ¾ cup whole milk
  • 1 tablespoon unsalted butter
  • 2 medium lemons zested, divided
  • 1 15 ounce container ricotta cheese
  • 1 ¾ cups white sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tablespoon orange flower water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ cup chopped candied orange peel
  • 2 sheets frozen puff pastry thawed
  • 1 large egg beaten
  • 1 tablespoon powdered sugar or more to taste

Instructions
 

  • Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
  • Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
  • Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
  • Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
  • Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.

Notes

1. Ensure the wheat mixture is cooled before folding into the ricotta to prevent the eggs from cooking prematurely. The texture of the cooked wheat should be tender but still slightly al dente, not mushy. 2. For the lemon zest, use a microplane for a finer texture and more pronounced aromatic oil release. 3. Do not rush the cooling process; allowing the tart to cool completely in the pan is crucial for proper setting and to prevent breakage when unmolding. This also allows the flavors to meld beautifully. 4. Monitor the lattice browning during the last 15-20 minutes of baking; if it browns too quickly, you can lightly tent it with foil.