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| Pastiera Napoletana - Wheat Tart |
For the pastry
Ingredients:
- 500 gr (4 cups) flour
- 250 gr (1 heaping cup) butter
- 200 gr (1 cup) sugar
- 4 regular eggs + 6 yolks
- orange zest
- a pinch of salt
Directions:
Sift the flour.
Add sugar, salt, orange
zest and butter, previously softened.
Stir and then add the
eggs.
Start kneading with your
hands until you get a soft and firm dough.
Wrap up the dough in
plastic wrap and let it rest in the fridge for at least 30 minutes.
The dough can be prepared a day in advance and it can be frozen as
well.
For the filling
Ingredients:
- 500 gr. (17oz) ricotta
- 500 gr.(17oz) canned cooked wheat
- 500 gr. (2 ½ cups) sugar
- 500ml (2 cups) milk
- 4 whole eggs + 4 yolks + 4 whites to be whipped
- 200 gr. (7oz) candied orange/citron peel
- a pinch of cinnamon
Directions:
Mince half of the wheat in
the food processor.
Pour milk and wheat in a
pot, then put it on the heat. Cook it until it gets thick like a
cream.
Remove the pot from heat
and let it cool.
Sift the ricotta, add in
sugar, whole eggs and yolks and mix.
Add candied fruit peel,
cinnamon and orange flower water.
Add the cooled wheat
cream.
Whip the egg whites and
pour them into the mixture without letting them sit (stir them from
down up with a spatula).
Butter the flan tin and
sprinkle with some flour. Roll out 2/3 of the pastry in the flan tin.
Pour the ricotta and wheat mixture in the pastry case (don’t pour
it up to the very top of the pan, because it will grow).
Cut long strips from the
remaining pastry and cross them to make a lattice top.
Preheat oven at 180°C
(356°F) and bake for 60 minutes (160°C/320°F for 50 minutes in
electric ventilated oven).
Once baked and cooled,
sprinkle with icing sugar.
The Pastiera can be
stored in fridge for 3-4 days.
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