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Almond Pastiera with custard cream

17/11/2023

I can guide you in preparing a delicious Almond Pastiera with custard cream. This is quite a special variant of the classic Neapolitan pastiera, which normally includes cooked wheat in its traditional recipe. Let’s see the recipe:

Ingredients

For the shortcrust pastry:

  • 300 g of type 00 flour
  • 150 g of cold butter, cubed
  • 120 g of sugar
  • 1 whole egg and 1 yolk
  • Grated zest of 1 lemon
  • A pinch of salt

For the custard and almond filling:

  • 500 ml of whole milk
  • 1 vanilla pod or 1 teaspoon of vanilla extract
  • 4 egg yolks
  • 100 g of sugar
  • 40 g of fine cornflour (cornstarch) or type 00 flour
  • 100 g of finely chopped almonds
  • Grated zest of 1 lemon
  • 250 g of sheep’s ricotta (drained)
  • 100 g of powdered sugar
  • 2 eggs

Preparation

  1. Make the shortcrust pastry: On a work surface, pour the flour into a well and put the cold, cubed butter in the center, along with the sugar, egg, yolk, grated lemon zest, and a pinch of salt. Work everything quickly to obtain a smooth dough. Form a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes.

  2. Prepare the custard cream: Heat the milk in a saucepan with the vanilla pod slit lengthwise (or the vanilla extract). In a separate bowl, mix the egg yolks with the sugar until they become frothy and then add the sifted starch or flour, continuing to stir. Remove the vanilla pod from the milk and slowly pour the hot milk into the bowl with the yolk mixture, stirring continuously. Put the mixture back into the saucepan and cook over low heat until the cream thickens. Let it cool.

  3. Prepare the filling: In another bowl, combine the ricotta with the powdered sugar and work it until you get a smooth cream. Add the eggs, chopped almonds, and grated lemon zest. Stir well to blend all the ingredients, and finally incorporate the custard cream, mixing gently.

  4. Assemble the pastiera: Roll out the pastry into a thin layer and line a pastiera mold or a springform pan with it, leaving an edge. Pour the custard and almond filling into the pastry shell.

  5. Bake the pastiera: Bake in a preheated oven at 180 °C for about 60 minutes, or until the surface of the pastiera becomes golden.

  6. Let cool and serve: Once baked, let the pastiera cool completely before removing it from the mold. If desired, before serving, you can dust the surface with powdered sugar.

The pastiera is a typical Neapolitan Easter dessert that is distinguished by its citrus and cinnamon aroma. The almond variant adds a crunchy note and a more intense flavor, which pairs perfectly with the sweetness of the cream. Enjoy your preparation and bon appétit!

Almond Pastiera with custard cream