Pastiera di Pasqua (Neapolitan Easter Tart)

 

Ingredients:

• 1½ pounds pearl tapioca

• 2 cups hot milk

• ½ teaspoon salt

• ¼ teaspoon grated lemon peel

• 1 tablespoon sugar

• ½ teaspoon cinnamon

• 1½ pounds ricotta

• 2 cups sugar

• 6 egg yolks

• ¼ teaspoon cinnamon

• ½ teaspoon grated lemon peel

• ½ cup candied citron and orange peel, diced fine

• 4 egg whites, beaten stiff

• 1 recipe pasta frolla (shortcrust pastry)

• 2 tablespoons confectioners' sugar

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🧁 Instructions:

1. Prepare the Tapioca:
   Soak tapioca in water overnight. Boil for 15 minutes, drain, and then simmer in hot milk with salt, lemon peel, sugar, and cinnamon until the milk evaporates. Cool completely.

2. Make the Filling:
   In a large bowl, cream the ricotta until smooth. Add sugar, then yolks one at a time, mixing thoroughly. Stir in spices, citrus peels, and the cooked tapioca. Finally, fold in the stiff egg whites.

3. Assemble the Tart:
   Roll out ⅔ of the pasta frolla and line a buttered and floured 10-inch springform pan. Pour in the ricotta mixture.

4. Decorate & Bake:
   Roll the remaining pastry into strips and arrange them lattice-style on top of the filling. Bake at 375°F for 45 minutes.

5. Cool & Serve:
   Let the tart cool in the pan. Once fully cooled, remove and dust with confectioners’ sugar. It’s even better the next day!

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💭 A Slice of Nostalgia:

This pie is the embodiment of Neapolitan Easter tables. Have you or your family ever made pastiera? What sweet memories come to mind?

Would you like me to create a visual of the tart and the beautiful setup of ingredients?

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