Are you ready to have fun together with another sweet Easter recipe? If last year I showed you how to prepare the classic Neapolitan pastiera, this year I take the liberty of modernizing this dessert. I have the chocolate variant in store for you but, right to customize the recipe, I thought about making single portions of pastiera. Are you curious? Then don't miss this video!
Video of the Recipe
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Identity Card of the Recipe
- 263 KCal Calories per serving
-
Ingrediants
- 400 g of shortcrust pastry
- 5 g of bitter cocoa
- 20 g of rice flour
- 50 g of dark chocolate
- 250 ml of milk
- 1 vial of orange flower water
- 60 g of sugar
- 160 g (2 medium) of eggs
- 100 g of fresh ricotta
- 1 pinch of salt
- 150 g of cooked wheat
- 40 g of lemon trees
Materials Needed
- 4 tart molds (12 cm in diameter)
- Bowls of various sizes
- Casserole
- Whip
- Electric whips
- Pastry board
- Rolling pin
- Scale weighs food
- Knife
- Zigzag wheel
- Sieve
Preparation
- Prepare the light shortcrust pastry as indicated on THIS VIDEO.
Short review. How do you prepare the shortcrust pastry?
In a bowl, sift 300 g of white flour 00. Mix the flour with 100 g of sugar, a pinch of salt, half a teaspoon of baking powder and the grated zest of one lemon. In the center, combine 3 egg yolks, 60 g of butter and mix everything by adding as much milk as necessary to obtain the right consistency. Wrap the shortcrust pastry on a sheet of cling film and let it rest for half an hour.- Brush the tart molds with melted butter and sprinkle with a little flour.
- Roll out the shortcrust pastry on a pastry board to a thickness of about 5 mm. Line the tart molds with the shortcrust pastry, leaving some dough aside for decoration.
- So prepare the filling. Shell the eggs and divide the yolks from the whites. Cream the egg yolks with the sugar for at least 5 minutes. Flavor with the orange flower water.
- Meanwhile, heat a part of the milk in a saucepan. Chop the chocolate into pieces and melt it in the hot milk, continuing to mix.
- When the egg yolks with the sugar have taken on a creamy consistency, add the rice starch (or corn starch), cocoa and the remaining cold milk. Beat again until you get a puffy cream.
- Then add the cream of egg yolks to the saucepan (with milk and chocolate): stir continuously with the whisk until the right density is reached.
- Turn off the heat and pour the chocolate custard onto a bowl (this is important to speed up cooling). Then add the fresh ricotta, the cooked wheat and the diced cedrini.
- Meanwhile, beat the egg whites until stiff, adding a pinch of salt to make it easier to whip.
- Gently add the egg whites until stiff with the chocolate cream, taking care to always mix from top to bottom so as not to let the mixture collapse.
- Distribute the filling in the shortcrust pastry shells.
- Roll out the remaining shortcrust pastry and obtain thin zigzag strips. Decorate the surface of the tartlets with the shortcrust pastry strips, to form the classic rhombus of the pastiera.
- Bake the small chocolate pastiera at 180 ° C and bake for 20-25 minutes.
- Serve.
Alice's comment - PersonalCooker
These little tarts are a triumph of aromas: chocolate, orange, candied fruit. In short, it is useless to describe these fragrances verbally, you should really try them yourself!Nutritional values and Health Comment on the recipe
The Mini-Pastiere with Chocolate are quite energetic desserts. Calories come mainly from carbohydrates and fats, while proteins are more scarce. The cholesterol is considerable and the fiber is sufficient.
The Mini-Pastiere with Chocolate are NOT suitable for the diet of the overweight subject and are not particularly suitable for the clinical nutrition of people suffering from metabolic pathologies (such as dyslipidemia and diabetes). The average portion is about 30-60g (80- 155kcal).
