Chocolate Pastry

Chocolate Pastiera is an even more mouth-watering version of the traditional Easter cake: a shortbread pastryshell with Rice Flour Mix enclosing a cream filling with wheat and ricotta flavored with orange blossom and chocolate. A real treat!

Find out with us how to prepare it with a step-by-step recipe.

Ingredients

For a 28-30cm mold – lightweight aluminum baking pan with flared edges 4-5cm high

Preparation

Prepare the shortcrust pastry

The night before, prepare the shortcrust pastry by placing the soft butter cut into cubes, sugar, grated lemon zest and orange blossom aroma in a planetary mixer. Whisk at a high speed for at least 5 minutes until smooth and creamy, add the egg and let it absorb. Then add the two egg yolks, taking care to insert the second only when the first has been absorbed by the mixture. Once a smooth and homogeneous cream is obtained, add a pinch of salt. Then combine the venus rice flour together with the sifted baking powder and mix quickly with the help of a spatula until the dough is firm but very soft. Transfer it to a pastry board and form it into a ball with the help of a little flour (5 or 6 g). Flatten the dough ball as much as possible, wrap it with plastic wrap and let it rest in the refrigerator until the next morning (12 h but also 24 h). Resting the dough is essential for the success of the pastiera: do not use the pastry before the set time.

Prepare the ricotta cream

Combine the ricotta drained for at least 12 h with the sugar, mix well and let it rest in the bowl covered with plastic wrap. The sugar should dissolve in the mixture until smooth. Set aside in a cool, dry place. Meanwhile, finely chop the chocolate and melt it in a bain-marie. Allow to cool. Sift the ricotta cheese with the help of a fine-mesh strainer until perfectly smooth. Now combine the whole eggs and yolks, orange blossom flavor, melted chocolate and chocolate chips.

Preparing the cream of wheat

Cut citrus peels with a knife and place in a fairly large saucepan along with wheat, milk and butter. Cook over low heat for 25 minutes, turning often until a velvety cream is obtained. Then allow to cool completely. If you do not like to feel the presence of the wheat grains, after removing the citrus peels, blend some of them (about 100 g). Then combine the cooled cream of wheat with the ricotta cream and blend the mixture. Place in the refrigerator covered with foil.

Assembling the pastiera

Grease and flour the mold. On a floured work surface, roll out 2/3 of the pastry to a thickness of about 4 mm and line the mold. Trim excess dough at the edges and prick the bottom with a fork. Place the mold in the refrigerator and in the meantime cut 6 to 8 strips about 4 mm thick from the remaining shortcrust pastry. Take the mold out of the refrigerator and pour in the filling without reaching the edge (leave 6-7 mm). Lay the first three strips spacing them about 4 cm apart, then place the other three crossing them with the previous ones trying to form diamond shapes. Using a knife, cut the strips near the edge taking care to leave a small margin to seal the strips to the edge of the pastiera. Refrigerate for about two hours before baking.

Bake the pastiera

Preheat the oven to 170°C (static mode), bake the pastiera on the lowest rack and bake for about 1 h 20′; it may take 15′ to 20′ longer, depending on the oven. To check cooking, do the toothpick test; the important thing is that the pastiera is cooked, golden and not burned. If it puffs up while cooking, open the oven slightly and close it again immediately. Once cooked, turn off the oven, ajar the door and leave the pastiera inside for about half an hour. Remove from the oven and allow to cool in the pan. Let the pastiera rest for at least 1 day so that the flavors can blend well together. The pastiera can be stored at room temperature in a cool, dry place (preferably covered by a glass bell) for three to four days.

Thanks to Gabila of Panedolcealcioccolato for the recipe.