PASTIERA DI PASQUA (ITALIAN EASTER TART WITH RICOTTA ...
This orange-flavored Italian Easter tart recipe is a classic dessert from Naples. Sometimes referred to as a "Neapolitan grain pie", pastiera di pasqua is made with cooked wheat grains and ricotta cheese.
Provided by Nesrine
Categories Holidays and Events Recipes Easter Desserts
Total Time 2 hours 45 minutes
Prep Time 30 minutes
Cook Time 1 hours 15 minutes
Yield 1 11-inch tart
Number Of Ingredients 15
Steps:
- Bring wheat grains, milk, butter, and 1/2 of the lemon zest to a simmer in a saucepan over low heat. Simmer until creamy, about 10 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 11-inch tart pan.
- Combine ricotta cheese, sugar, eggs, egg yolks, orange flower water, vanilla extract, and cinnamon in a bowl; beat with an electric mixer until well combined. Mix in remaining lemon zest and candied orange peel. Fold in wheat mixture and mix filling until well combined.
- Roll out 1 sheet puff pastry on a lightly floured surface so it will fit into the tart pan. Place pastry in the pan and spoon filling on top. Roll out the second puff pastry sheet and cut into 3/4-inch thick strips. Layer a lattice pattern on top of the filling and brush with beaten egg.
- Bake tart in the preheated oven until filling is set and lattice is lightly browned, about 1 hour. Remove from the oven and allow to cool inside the tart pan, at least 1 hour.
- Carefully unmold tart, transfer onto a cake platter. Dust with powdered sugar before serving.
Nutrition Facts : Calories 721.5 calories, CarbohydrateContent 95.8 g, CholesterolContent 143.6 mg, FatContent 32.5 g, FiberContent 3.6 g, ProteinContent 15.5 g, SaturatedFatContent 10.8 g, SodiumContent 256.6 mg, SugarContent 46.5 g
SWISS EASTER RICE TART RECIPE - NYT COOKING
This is a custard tart, with rice, lemon and almonds in the filling, which is served only at Easter in Switzerland. “It was called gâteau de Pâques and I remember it very well,” said Gray Kunz, the chef who was born in Singapore but grew up in Geneva and Bern. “There would be a bunny in icing sugar stenciled on top.” Nick Malgieri, the baking teacher and author, based this somewhat lighter recipe on several he found in Switzerland.
Provided by Florence Fabricant
Total Time 2 hours
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine 1 1/2 cups flour, 1 tablespoon sugar, 1/2 teaspoon salt and the baking powder in food processor. Pulse to blend. Add 10 tablespoons butter and pulse 3 to 4 times, until butter is in pea-size pieces. Sprinkle in 3 tablespoons cold water. Pulse 4 times. Dough will not come together. Turn dough out on lightly floured work surface and knead gently a few times to form a disk. Wrap in plastic and refrigerate at least 1 hour.
- Meanwhile, half fill a 3-quart saucepan with water, bring to a boil, stir in rice, lower heat to medium and cook until rice is soft, about 15 minutes. Drain rice and return it to saucepan. Add milk, remaining butter, 1/2 cup sugar and remaining salt. Bring to a boil over medium heat. Reduce heat to low and simmer until mixture has thickened almost to a risotto consistency, about 25 minutes.
- Place saucepan in a large bowl of ice and water 10 minutes, to cool mixture to tepid. Purée in food processor. Pour into a bowl and add lemon zest. Mix ground almonds with 1 tablespoon flour and add to bowl. Stir in eggs one at a time.
- Place oven rack in lowest position and preheat oven to 350 degrees. Remove pastry from refrigerator and place on lightly floured surface. Lightly dust top with flour. Use a rolling pin to press down on dough to soften it. Roll out disk to 12 inches in diameter. Transfer to a 10-inch tart pan with a removable bottom. Press dough evenly into pan. Trim edges flush with pan. Pour filling into pastry.
- Bake about 35 minutes, until filling is set and golden. Cool on a rack. Dust with sifted confectioners’ sugar before serving.
Nutrition Facts : @context http//schema.org, Calories 305, UnsaturatedFatContent 9 grams, CarbohydrateContent 25 grams, FatContent 20 grams, FiberContent 1 gram, ProteinContent 7 grams, SaturatedFatContent 10 grams, SodiumContent 312 milligrams, SugarContent 17 grams, TransFatContent 1 gram
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ITALIAN EASTER TART RECIPE - TART RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours 50 minutes
To make the pastry, whiz the flour, butter, icing sugar and orange rind in a processor until the mixture resembles coarse crumbs. Add the egg yolk, vanilla extract and a few drops of cold water and pulse until the mixture forms a dough. Wrap in clingfilm and chill for 30min.
Roll out two-thirds of the pastry on a floured worksurface and use to line a 23cm (9in) loose-bottomed, fluted tart tin. Prick the pastry base and cover with greaseproof paper and baking beans. Bake blind for 15min at 200°C (400°F) mark 6. Remove the paper and beans and bake for a further 5-10min or until the base is cooked through.
Meanwhile, make the filling. Put the rice in a saucepan with 600ml (1 pint) milk, butter, brandy, orange flower water, orange rind and juice, raisins, cinnamon and vanilla pod. Bring slowly to the boil and simmer, stirring occasionally, for 20min or until the rice is cooked and creamy. Remove from the heat, stir in the remaining milk and remove the vanilla pod.
Place the ricotta cheese, caster sugar and egg yolks in a bowl, beat until light and fluffy, then fold into the rice. Whisk the egg whites to stiff peaks and gently fold into the rice and ricotta mixture. Spoon the filling into the pastry case and level the surface.
Roll out the remaining pastry, cut into 5mm (1⁄4in) strips and use to form a lattice top for the tart. Cook at 180°C (350°F) mark 4 for 20min, then increase the temperature to 190°C (375°F) mark 5 and cook for 15min. The pastry should be golden and the filling just set. Cool for 10-15min, then remove from the tart case. Dust with icing sugar, if you like, and serve warm with cream or crème fraîche.
ASPARAGUS AND CHEESE TART RECIPE | FOOD NETWORK KITCHEN ...
Reviews 4.8
Total Time 50 minutes
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
NEAPOLITAN EASTER TART | CHEESE RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 491 calories per serving
- To make the pastry, dice the butter and place in a food processor with the flour, sugar and a grating of lemon zest. Pulse till you have fine crumbs.
- Add the eggs and pulse till a dough is formed (you can also rub the flour, butter, sugar and a grating of zest together until they resemble fine breadcrumbs, then add the eggs and bring together to form a dough).
- Wrap in clingfilm and refrigerate for 1 hour.
- Use butter to grease a 25cm loose-bottom tart tin. Roll out the pastry to ½cm thick and use it to line the tin.
- Trim and reserve the remaining pastry, then chill the lined tin in the freezer for 30 minutes.
- Preheat your oven to 170ºC/325ºF/gas 3. Line the chilled tart tin with greaseproof paper, fill with baking beans and bake blind for 20 minutes, or until lightly golden.
- Combine the cooked wheat, milk, vanilla and half the lemon zest in a saucepan and bring to the boil.
- Reduce the heat and simmer until the wheat has absorbed all of the liquid. Remove from heat and allow to cool.
- In a bowl, mash the ricotta with a fork, stir in the egg yolks, then beat until light and fluffy.
- Sift in the icing sugar, then finely chop and add the candied peel, along with the orange-blossom water, orange zest and remaining lemon zest.
- Beat until combined, then stir in the wheat mixture.
- In another bowl, whisk the egg whites until stiff, then carefully fold them into the wheat and ricotta mixture.
- Pour the filling into the tart case. Roll out the remaining pastry and cut into 2cm strips and use to create a rough criss-cross over the tart.
- Bake the tart for 50 minutes, or until golden.
- Allow it to cool, then dust with icing sugar. Serve slices with dollops of cream, scattered with orange zest and drizzled with honey, if you like.
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