Easter Tart
1 hour 30 minutes
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.
Nesrine
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Ingredients
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
Directions
Preparation:20min ›
Cook:1hour10min ›
Ready in:1hour30min
- In a saucepan combine wheat, milk, butter and zest of 1 lemon. Simmer 10 minutes until creamy.
- 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.
- Mix in the wheat/milk mixture. Stir well. Preheat oven to 200 degrees C.
- 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.
- Bake the tart 1 hour, then let cool in the tin. When cool, place on a platter and sprinkle with icing sugar.
