Easter Tart

Easter Tart


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This is a sweet tart from Naples commonly served at Easter. It combines ricotta cheese with cooked wheat for a delicious flavour and unusual texture. You can buy wheat at health food shops.


Makes: 1 tart

  • 250g cooked wheat
  • 175ml milk
  • 30g butter
  • zest of 2 lemons
  • 400g ricotta cheese
  • 350g sugar
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon vanilla essence
  • 1 tablespoon orange flower water (optional)
  • 1 teaspoon cinnamon
  • 100g candied peel, diced
  • 2 sheets pastry, thawed
  • 1 egg, beaten, for brushing
  • icing sugar, for sprinkling

Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

  1. In a saucepan combine wheat, milk, butter and zest of 1 lemon. Simmer 10 minutes until creamy.
  2. In a separate bowl, beat ricotta, sugar, eggs and egg yolks, vanilla essence, 1 tablespoon orange flower water and cinnamon. Add remaining zest and candied peel.
  3. Mix in the wheat/milk mixture. Stir well. Preheat oven to 200 degrees C.
  4. Roll out one sheet of pastry to fit a buttered 28cm tart tin. Pour in the filling. Roll out the other sheet of pastry and cut into 2cm wide strips. Use to make a lattice on top of the filling. Brush lightly with beaten egg.
  5. Bake the tart 1 hour, then let cool in the tin. When cool, place on a platter and sprinkle with icing sugar.

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