Mini Neapolitan Pastiera Tarts
All the tradition of Naples in a single serving. These mini tarts feature a fragrant cooked grain and ricotta filling, staying perfectly moist inside a buttery, crisp shortcrust.
Mini Neapolitan Pastiera Tarts
All the tradition of Naples in a single serving. These mini tarts feature a fragrant cooked grain and ricotta filling, staying perfectly moist inside a buttery, crisp shortcrust.
Ingredients
- 1 sheet shortcrust pastry (store-bought)
- 7 oz (200g) sheep's milk ricotta (drained)
- 7 oz (200g) cooked wheat grains (grano cotto)
- 3/4 cup (150g) sugar
- 2 eggs (1 whole + 1 yolk)
- Orange blossom water & lemon zest
- Candied fruit (optional)
Instructions
In a bowl, cream the ricotta and sugar together. Add the cooked wheat, eggs, flavorings, and candied fruit, mixing well.
Unroll the shortcrust pastry (save some scraps for the lattice) and line 4 greased silicone or foil muffin liners.
Pour the ricotta and wheat mixture into the cups, filling almost to the top.
Decorate the top of each tart with a classic criss-cross lattice made from the pastry scraps.
Bake at 340°F (170°C) for 20 minutes, until the crust is golden brown.
Nutrition Facts
Amount per 1 servingChef's Tip
"The secret to the perfect Pastiera is resting! Make them the day before you eat them: the orange blossom and ricotta flavors will meld beautifully."