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Pastiera napoletana – Italian Easter wheat ricotta tart

Ingredients (20cm tart)

  • 1 egg
  • 112gr flour
  • 72gr lard
  • 40gr sugar
  • pinch of salt
  • 1 teaspoon grated zest of lemon
  • 1 teaspoon grated zest of orange

Wheat cream

  • 100gr not cooked wheat (or 200gr cooked wheat and you will have to use less milk)
  • 255ml milk
  • 3 stripes of orange zest (approximately 2cm 10cm)
  • 4 stripes of lemon zest (approximately 1cm 5cm)

Ricotta cream

  • 200gr ricotta
  • 80gr sugar
  • 2 eggs
  • 1 tablespoon Orange blossom water
  • 20-40 gr of candied orange or lemon or pergamot
  • 1/2 teaspoon cinnamon for decoration


Previous day – Preparing the dough

  • Put the wheat in water if you are not planning to buy it. Like this it will need less time cooking
  • Mix all the ingredients of the tart together till you have a homogeneous dough
  • Wrap it with membrane or put it in a box, where no air can enter. You do not want it to dry and it is recommended if it rests one day in the fridge. You could also bake it though the same day.

Baking day/Next day

  • Cook your wheat
  • Boil the cooked wheat with the milk, the orange zest and the lemon zest until you have a smooth creamy texture. It will depend on the grade that your wheat was cooked
  • Let aside to cool down
  • Remove your dough from the fridge
  • Coat your baking tray with lard or butter and add a bit of flour
  • Roll the dough out and place it in your baking tray (the thickness shouldn´t be more than 3-4mm)
  • With the rest of the remaining dough, roll it out again and make stripes to decorate the tart (the height of the dough shouldn´t be more than 3 cm)
  • In a bowl make the ricotta with a spatula creamy and soft and then add all the ingredients and mix well
  • When the wheat is not that warm anymore add it in the ricotta mix and mix well
  • With a fork make some holes on the dough before adding the filling
  • Add your filling in the baking tray
  • Add the stripes on top of the tart like in the fotos or just make your own shapes
  • Let the tart in the fridge (or outside at the balcony) with a membrane or a clean towel on top before baking it for at least half an hour. You want it to be a bit cold when it will enter in the oven
  • Bake in preheated oven in 180 degrees Celsius for 35 minutes

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