Pastiera Napoletana (Sweet Ricotta Tart)

The classic Italian Pastiera Napoletana contains cooked wheat. Our version omits the wheat in favour of a lighter tart with the addition of pine nuts for a contrasting texture and a spice syrup for floral hint. Feel free to omit the syrup altogether as this tart eats very well without the flourish. Alternatively, warm a good floral honey for drizzling.

Serves8 Origin Europe
Preparation 15 min Heat rating (No heat)
Cooking 1h Ease (Easy)
Vegetarian Yes


1 tsp Ground Cinnamon
2 Star Anise, organic
1 ready roll shortcrust pastry (referably all butter)
120g caster sugar
450g ricotta cheese
4 tbsp milk
2 tbsp orange flower water
zest of a lemon
100g candied peel, lemon and orange (optional)
100g pine nuts
3 egg, separated
large pinch salt
Juice of half an orange
100g brown sugar
100ml sweet wine


Line a tart tin with the ready roll pastry. Prick with a fork and leave in the fridge to chill while you preheat the oven to 170°C. Bake the pastry blind for about 15-20mins.

For the filling:
Whisk the egg yolks and sugar until pale and thickened, add the ricotta cheese and whisk well to incorporate. Next add the orange flower water, milk, salt and cinnamon and whisk again. Add lemon rind peel and pine nuts and fold to combine well.
Whisk the egg white in a separate bowl to soft peaks and fold into the ricotta mixture.

Pour into the baked crust and bake in the oven for about 40mins.

Whilst the tart is baking make the syrup by mixing the brown sugar, orange juice, sweet wine together in a small saucepan along with the star anis. Allow to boil until it has thickened to a light syrup consistency about 5mins.

Serve the tart warm or at room temperature with a light drizzled of syrup.

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