Chocolate Pastiera Napoletana
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5.0
3 reviews
Excellent
Chocolate Pastiera Napoletana
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As Easter approaches, a very Italian tradition is the Pastiera Napoletana. It makes the perfect Italian Easter dessert.
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Ingredients
- 1 chocolate pastry crust*
- 6½ ounces ricotta cheese
- 2 tablespoons butter
- 9 ounces grano cotto (cooked wheat)
- 1 tablespoon lemon zest
- ¾ cup +1¼ tablespoons milk (2% or whole milk) (200 grams total, if you double he recipe then double this amount)
- 1 large egg
- 1 large egg yolk
- ½ cup granulated sugar
- 1 tablespoon orange zest (or 1 teaspoon orange blossom water)
- 1 teaspoon vanilla
- 3½ tablespoons candied fruit (orange, lemon or cedro)
- 1 teaspoon honey
- ¼ cup unsweetened mini chocolate chips
EXTRAS
- 2-3 tablespoons powdered sugar
Instructions
- Prepare the pie dough. While the dough is chilling prepare the filling.
- Place the ricotta in a sieve to drain.
- In a medium pot add the butter, grano cotto, lemon zest and milk and heat on medium heat until the mixture is creamy and dense. Stirring often. Transfer to a large bowl to cool.
- In a large bowl combine with a whisk the egg, egg yolk, ricotta, sugar, orange zest, vanilla, candied fruit and honey. Add the cooled grano mixture to the ricotta mixture and stir to combine.
- Pre-heat oven to 350F / 180C.
- Remove the pastry dough from the fridge and knead a couple of times to soften it. Divide the dough in two, one a little bit more than the other, roll the larger one first, lightly flour the dough and rolling pin and roll out or roll the dough between two pieces of parchment paper, fit the dough into a greased and floured or sprayed 8 or 9 inch / 20-23 cm cake pan (or springform pan) and ½-¾ inches (1-2 cm) up the side of the pan.
- The remaining dough roll out and cut to make strips.
- Prick the dough with the tongs of a fork. Pour the cream mixture in the pan and with your fingers adjust the edge so that it almost matches the level of the filling, if needed use a sharp knife to remove any extra dough.
- Sprinkle the chocolate chips on top then place the strips on top of the filling to form a lattice finish.
- Brush the top of the pastry with a little milk then bake for approximately 30 minutes then lower the heat to 320F / 160C and bake for another 20-30 or until cooked through. Test with a toothpick. Let cool, dust with powdered sugar before serving.
Notes
- If you like a shiny top, brush the top of the pastry with a lightly beaten egg white before baking.
- The filling can be made the day before, this way the flavors will mingle. The dough can also be made in advance, raw dough will keep for up to 2-3 days in the fridge, well wrapped.
- Wrap any leftovers well in plastic wrap, foil or place in an airtight container. It will keep for for 3-4 days in the fridge. Remove from the fridge 30-45 minutes before serving. The completely cooled pie can be frozen whole or in slices, in a freezer safe container. It will keep for up to 2 months in the freezer.
Nutrition Information
Show Details
Calories
419kcal
(21%)
Carbohydrates
59g
(20%)
Protein
11g
(22%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
68mg
(23%)
Sodium
154mg
(6%)
Potassium
134mg
(4%)
Fiber
6g
(24%)
Sugar
22g
(44%)
Vitamin A
289IU
(6%)
Vitamin C
2mg
(2%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 154mg | 6% |
| Potassium | 134mg | 3% |
| Fiber | 6g | 24% |
| Sugar | 22g | 44% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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