Pastiera with Almonds and Custard Cream (Pastiera alle Mandorle e Crema Pasticcera)
Category: Desserts
Servings: 10
Ingredients
For the Shortcrust Pastry:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 type) | 350g |
| Butter (cold, cubed) | 190g |
| Sugar | 120g |
| Almond flour | 70g |
| Sweetened condensed milk | 60g |
| Whole egg | 1 |
| Egg yolk | 1 |
| Orange zest (grated) | 1 |
| Almond extract | 1 tsp |
For the Custard Cream:
| Ingredient | Quantity |
|---|---|
| Whole milk | 375ml |
| Sugar | 150g |
| All-purpose flour (00 type) | 15g |
| Egg yolks | 4 |
| Orange zest (grated) | 1 |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Cooked wheat for pastiera | 250g |
| Cow’s ricotta cheese | 175g |
| Sheep’s ricotta cheese | 175g |
| Candied orange peel | 80g |
| Sweetened condensed milk | 50g |
| Whole egg | 1 |
Instructions
1. Prepare the Shortcrust Pastry
Start by preparing the shortcrust pastry. Place the sifted all-purpose flour and cold, cubed butter in a food processor. Pulse until the mixture forms a sandy texture. Transfer this mixture to a bowl, then add the almond flour, sugar, and the zest of one unpeeled orange. Stir in the almond extract, whole egg, egg yolk, and sweetened condensed milk.
Knead the dough lightly with your hands until it comes together, then wrap it in plastic wrap and refrigerate for about 30 minutes.
2. Make the Custard Cream
In a medium saucepan, whisk together the whole milk, sugar, and flour. Once the mixture is smooth, heat it over low to medium heat, whisking constantly to avoid lumps. Once the mixture begins to thicken, remove it from the heat.
Add the egg yolks one at a time, whisking them into the mixture. Continue to cook gently, whisking constantly, until the custard is thick and creamy. Stir in the orange zest for extra flavor. Let the custard cool, and once it’s at room temperature, cover it with plastic wrap placed directly on the surface to prevent a skin from forming. Chill in the fridge until ready to use.
3. Prepare the Filling
Once the custard cream has cooled, set it aside and prepare the filling. In a food processor, combine the cow’s ricotta, sheep’s ricotta, candied orange peel, and sweetened condensed milk. Pulse until smooth.
Add the cooled custard to the ricotta mixture and blend again until the filling is smooth and uniform.
4. Assemble the Pastiera
Preheat your oven to 180°C (350°F). Roll out the chilled shortcrust pastry on a lightly floured surface into a disc about 0.5 cm thick. Butter and line a 28 cm (11-inch) round tart pan with parchment paper.
Carefully transfer the pastry disc into the pan, pressing it into the sides. Trim off any excess pastry and set it aside for decoration. Fill the tart shell with the ricotta and custard filling.
5. Decorate the Pastiera
Roll out the leftover pastry scraps and cut them into strips about 1 cm thick. Lay the strips over the filled tart to create a crisscross pattern, forming diamond shapes. Press the edges of the strips gently into the pastry to secure them.
6. Bake and Finish
Brush the top of the pastiera with a lightly beaten egg to give it a golden finish when baked. Place the pastiera in the preheated oven and bake for 40-45 minutes, or until the pastry is golden and the filling is set.
Allow the pastiera to cool completely in the pan before removing it. It’s best to let it rest for a few hours or overnight to allow the flavors to meld.
7. Serve
Once cooled, serve the pastiera at room temperature. It can be enjoyed on its own or with a dusting of powdered sugar for an added touch of sweetness.
This Pastiera with Almonds and Custard Cream is a luxurious Italian dessert perfect for special occasions or when you want to indulge in a rich, flavorful treat. Its unique combination of almond and citrus, with the creamy ricotta filling and rich custard, makes every bite a delightful experience. Enjoy this timeless dessert that’s sure to impress your family and friends!
