Mini Pastiere Napoletani
A miniature version of traditional Pastiera Napoletano.
Ingredients
- 210 g Cooked Wheat berries 8 oz
- Zest of 1 lemon
- 1 tbsp Unsalted Butter
- 50 ml Milk
- 350 g Ricotta, drained 12 oz
- 200 g Granulated Sugar 7 oz
- 3 Eggs separated
- 1 Egg Yolk
- 1/8 tsp Cream of Tartar
- Zest of one Orange & 1 Lemon or 1/3 Cup Candied Fruit
- 1/2 tsp Vanilla Extract
- 1 tbsp Millefiore Extract
- 1 tsp Cinnamon
Instructions
- Follow my recipe for the crust here. Any leftover can be frozen and used at another time.
- In a sauce pan, add cooked wheat berries, lemon zest, milk, and butter. Heat on low heat until flavors are combined and butter is melted. Set aside to cool.
- Preheat the oven to 375F.
- In a large bowl, add 4 egg yolks and sugar. Mix until combined. Then add Ricotta and mix well.
- Add in wheat berry mixture, orange zest, vanilla ext and millefiore ext and mix well. Set aside.
- In a separate bowl, beat 3 egg whites with a 1/8 tsp of cream of tartar until you achieve stiff peaks.
- Fold the egg whites into the ricotta mixture.
- Roll out the dough to 1/8 inch thick. Cut 12 - 4.5 inch circles to fit into a 12 cupcake pan.
- Add the bottom crusts into the cupcake pan and then cut thin strips for the top.
- Add 1/4 cup of filling to each tart. Top with strips of dough. I used 4 strips on each in a diamond shaped pattern.
- Bake on the bottom rack of the oven for the 30 mins and then switch to the middle rack for another 10 - 15 mins. If it is getting too brown on top, cover with aluminum foil.
- The longer they sit the more flavorful they become! I would recommend making them the day before serving. Top with powdered sugar and Enjoy!