Hazelnut and Cocoa Pastiera
Category: Desserts
Servings: 10
This decadent Hazelnut and Cocoa Pastiera combines the rich flavors of hazelnuts, cocoa, and citrus with a creamy ricotta filling, all encased in a buttery, crumbly chocolate shortcrust pastry. Ideal for special occasions or a sweet indulgence, this Italian-inspired dessert is a delightful twist on the classic pastiera.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 230g |
| Hazelnut flour | 70g |
| Powdered sugar | 140g |
| Butter (cold, cut into pieces) | 115g |
| Hazelnut paste | 30g |
| Unsweetened cocoa powder | 10g |
| Egg | 1 |
| Vanilla pod | 1 |
| Pinch of salt | 1 pinch |
| Ricotta cheese (drained) | 250g |
| Wheat berries (cooked for pastiera) | 250g |
| Granulated sugar | 350g |
| Butter (for filling) | 30g |
| Dark chocolate chips | 50g |
| Candied citron | 50g |
| Whole milk | 200ml |
| Orange flower water | 25ml |
| Eggs | 3 |
| Orange zest | 1 |
| Lemon zest | 1 |
Instructions
Step 1: Prepare the Cocoa Shortcrust Pastry
Start by making the chocolate shortcrust pastry. In a food processor, combine the sifted all-purpose flour, powdered sugar, and cold butter cut into small pieces. Add the seeds from the vanilla pod and a pinch of salt. Then, add the hazelnut paste. Process until the mixture forms a smooth, compact dough.
Step 2: Add Cocoa and Chill the Dough
Sift the cocoa powder into the dough and mix well until it is fully incorporated. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 3: Prepare the Filling
While the dough chills, prepare the filling. In the food processor, combine the ricotta cheese with the remaining lemon zest, the orange flower water, candied orange peel, and citron. Blend until smooth.
Step 4: Cook the Wheat Berries
Add the cooked wheat berries to the ricotta mixture. In a saucepan, gently heat the whole milk with the remaining butter, allowing it to melt and combine. Let the mixture cool to room temperature before adding it to the ricotta mixture.
Step 5: Add Eggs and Mix
Once the milk mixture has cooled, add it to the ricotta along with the three eggs, granulated sugar, and the remaining orange zest. Blend until fully incorporated, creating a smooth custard-like filling.
Step 6: Assemble the Pastiera
Take the chilled pastry dough and roll it out on a lightly floured surface. Fit the dough into a 9-inch round tart pan, ensuring it covers the bottom and sides evenly. Trim the edges and then pour the ricotta filling into the pastry shell.
Step 7: Add the Chocolate Chips
Sprinkle the dark chocolate chips over the filling. You can lightly dust them with flour to prevent them from sinking into the custard.
Step 8: Top with Pastry Strips
Roll out the remaining pastry dough and cut it into strips about 1.5-2 cm thick. Arrange the strips in a crisscross pattern over the filling, creating a lattice top.
Step 9: Bake
Preheat the oven to 180°C (350°F) and bake the pastiera for 50 minutes in a static oven, or for 40 minutes if using a fan-assisted oven at 160°C (320°F), until the top is golden brown and the filling has set.
Step 10: Cool and Serve
Once baked, remove the pastiera from the oven and let it cool completely. Once cooled, carefully remove it from the tart pan. Slice and serve, enjoying the combination of creamy, nutty, and chocolaty goodness.
This Hazelnut and Cocoa Pastiera offers a delightful dessert experience that’s sure to impress your guests. The mix of textures and flavors—from the rich, buttery pastry to the creamy, citrus-infused filling—is a true celebration of Italian-inspired sweetness. Enjoy it with a cup of espresso or a glass of dessert wine for the ultimate indulgence!
