Pastiera (Italian Easter Tart) Recipe

Name: Pastiera (Italian Easter Tart)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 cups cooked wheat berries; 3/4 cup milk; 2 tablespoons unsalted butter; 2 lemons, zested, divided; 1 (15 ounce) package pastry for a 9-inch double crust pie; 1 (15 ounce) container sheep's milk ricotta cheese; 1 3/4 cups white sugar; 2 eggs; 2 egg yolks; 2 tablespoons orange flower water, divided; 1 teaspoon vanilla extract; 1 teaspoon ground cinnamon; 4 ounces candied orange peel, diced; 1 egg, lightly beaten; 1 tablespoon confectioners' sugar

Servings: persons

1 1/8 cups cooked wheat berries
3/4 cup milk
2 tablespoons unsalted butter
2 lemons, zested, divided
1 (15 ounce) package pastry for a 9-inch double crust pie
1 (15 ounce) container sheep's milk ricotta cheese
1 3/4 cups white sugar
2 eggs
2 egg yolks
2 tablespoons orange flower water, divided
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
4 ounces candied orange peel, diced
1 egg, lightly beaten
1 tablespoon confectioners' sugar

1
Combine cooked wheat berries, milk, butter, and zest of 1 lemon in a saucepan over medium heat. Cook, stirring often, until creamy, about 10 minutes. Remove from heat and let cool.
2
Preheat the oven to 400 degrees F (200 degrees C). Grease an 11-inch springform pan or aluminum pan and line with one of the pastry crusts.
3
Combine ricotta cheese, sugar, eggs, egg yolks, 1 tablespoon orange flower water, vanilla extract, and cinnamon in the bowl of a food processor; mix until smooth. Mix in remaining lemon zest and orange peel. Fold in wheat berry mixture and pour over the bottom crust.
4
Roll out remaining pastry crust and cut into 1/2-inch wide strips. Place on top of the pie in a lattice pattern and brush with beaten egg.
5
Bake in the preheated oven until filling is cooked through and top is lightly browned, about 1 hour. Remove from oven and place on a wire rack. Cool for about 30 minutes.
6
Remove pie carefully from the pan and place on a serving plate. Dust with confectioners' sugar.

692

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/8 cups cooked wheat berries, 3/4 cup milk, 2 tablespoons unsalted butter, 2 lemons, zested, divided, and more.

Yes, Pastiera (Italian Easter Tart) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pastiera (Italian Easter Tart)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions