Chocolate Pastiera
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Unsweetened cocoa powder | 15g |
| Egg yolks | 60g |
| Lard (or shortening) | 180g |
| Powdered sugar | 180g |
| Wheat grains for pastiera | 350g |
| Dark chocolate | 100g |
| Whole milk | 250g |
| Additional lard | 30g |
| Lemon zest | 1 |
| Cow’s ricotta | 200g |
| Sheep’s ricotta | 200g |
| Granulated sugar | 350g |
| Whole eggs | 165g |
| Candied citron | 50g |
| Candied orange | 50g |
| Orange blossom water | 15g |
| Vanilla bean | 1 |
Instructions:
Step 1: Preparing the Shortcrust Pastry
- Start by preparing the shortcrust pastry. In a large bowl, sift together the flour and powdered sugar, then add the cocoa powder. Mix the dry ingredients well.
- Gradually incorporate the lard (or shortening) into the dry mixture. Using your fingers, work the mixture until it forms a crumbly texture.
- Add the egg yolks to the mixture and continue to knead the dough until it becomes smooth and uniform.
- Form the dough into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Step 2: Preparing the Wheat Filling
- In a saucepan, combine the milk and pre-cooked wheat grains (drained from any excess liquid). Add the additional lard and cook over low heat for about 20 minutes, stirring occasionally.
- While the mixture is cooking, chop the dark chocolate into small pieces. Once the wheat mixture has thickened into a creamy consistency, remove the saucepan from the heat and stir in the chopped chocolate until fully melted.
- Allow the mixture to cool slightly before transferring it to the refrigerator to chill.
Step 3: Preparing the Ricotta Mixture
- While the wheat mixture is cooling, chop the candied citron and candied orange into small cubes.
- In a separate bowl, sift together the cow’s ricotta and sheep’s ricotta to ensure a smooth texture. Add the granulated sugar, eggs, orange blossom water, chopped citron, and chopped orange.
- Scrape the seeds from the vanilla bean and add them to the ricotta mixture. Mix everything together until the ingredients are evenly incorporated.
Step 4: Assembling the Pastiera
- Once the pastry dough has rested, roll out the larger portion into a sheet about 4-5mm thick. Grease a 20cm round cake pan with lard and dust it with flour.
- Carefully line the pan with the pastry, trimming off any excess at the edges. Be sure to press the dough gently into the sides of the pan for an even base.
- Pour the ricotta mixture into the pastry-lined pan, spreading it out evenly with a spatula or spoon.
- Roll out the remaining piece of pastry dough and cut it into strips. Arrange the strips in a crisscross pattern over the filling, pressing down lightly and trimming any excess dough.
Step 5: Baking the Pastiera
- Preheat your oven to 180°C (350°F), placing the rack in the middle.
- Place the assembled pastiera on the center rack of the oven and bake for 50 minutes.
- After this time, lower the pastiera to the rack just below the center. Cover it loosely with aluminum foil to prevent over-browning, then continue to bake for an additional 30 minutes.
- Once done, remove the pastiera from the oven and allow it to cool to room temperature before serving.
Enjoy the decadent flavors of chocolate and citrus in this luxurious twist on the traditional Italian pastiera. A perfect dessert to impress guests or indulge in for a special occasion!
