The Neapolitan Pastiera is a timeless Italian dessert traditionally prepared for Easter. Symbolizing rebirth and springtime, this tart originated from Naples and is celebrated for its unique blend of wheat, ricotta cheese, and citrus aroma. With ancient roots dating back to pagan traditions and later refined in convents, the Pastiera has become a cherished holiday staple in southern Italy and beyond.
1. Roll out the Pasta Frolla to 1/2 inch thickness and line a tart mold, smoothing the edges evenly.
2. Prepare the pastry cream and allow it to cool.
3. In a saucepan, simmer the wheat with sugar and vanilla until tender. Let it cool and strain excess liquid.
4. Mix the cooled wheat with ricotta and pastry cream until combined.
5. Pour the mixture into the tart shell and level the surface.
6. Use leftover dough to cut lattice strips and arrange them over the top in a criss-cross pattern.
7. Gently egg-wash the dough strips and bake at 275°F (135°C) in a convection oven for 1 hour.
Calories: 420 | Fat: 24g | Carbohydrates: 45g | Sugar: 22g | Protein: 8g
