Almond and Custard Pastiera
- Vegetarian
- Energy Kcal 671
- Carbohydrates g 83.8
- of which sugars g 41.5
- Protein g 16.2
- Fats g 30.1
- of which saturated fat g 14.76
- Fiber g 4.2
- Cholesterol mg 228
- Sodium mg 84
- Difficulty: Average
- Prep time: 35 min
- Serving: 10
- Cost: Low
- Note + chilling the pastry in the refrigerator
PRESENTATION
So, you know when you think of pastiera alle mandorle, you’re picturing this classic Neapolitan Easter treat, right? Well, here’s the twist: it’s from Campania with almond flour and just a hint of almond aroma. Really, it's so so good. It makes the crust extra tender and perfectly crumbly. And get this—the secret ingredient? Condensed milk. Keeps the base moist and sweet without overdoing it. The filling? Amazing. Creamy ricotta, bits of cooked wheat (or grano), and this smooth orange custard cream that’s kinda tangy. The condensed milk pops up again, making the filling creamy, almost silky. For real, it’s a delight. Compared to other versions, like the cheesecake pastiera from Campania, this one’s got this nutty, sweet vibe that’s way way better during Easter.
And listen, tradition is super important with pastiera napoletana alle mandorle, but there’s room—plenty—for creativity. Swapping in almond and orange flavors? Oh, for sure. Locals in Campania pull out all the stops for Easter with this dessert, though it's perfect pretty much any time you want something special. That pastiera con crema pasticcera? It gets this golden top and crispy edges everyone loves. And the orange custard? Hits every bite. It's not just about tradition. It’s about how these flavors come together, with that almond base adding its own twist. Seriously, people call it a dolce pasquale napoletano, but with all the local spins—from cheesecake variations to extra creamy pastiera con crema all’arancia—you get why Campania folks take such pride in their baking. Have a slice, and you’ll get it. Whether it’s Easter or whenever, this dessert’s mix of flavors and textures stands out, showing the heart and creativity of Campanian cuisine. So, next time you’re craving something extra special, remember this blend of tradition and innovation from beautiful Campania. Pretty simple.
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INGREDIENTS
- Ingredients for the pastry (for a 11-inch diameter tart pan)
- Type 00 flour 2 ¾ cups (350 g)
- Butter 6.7 oz (190 g) - cold
- Sugar 0.6 cup (120 g)
- Almond flour 2.5 oz (70 g)
- Condensed milk ¼ cup (60 g)
- Eggs 1
- Egg yolks 1
- Orange peel 1
- Almond flavoring 1 tsp
- For the orange custard
- Whole milk 1.6 cups (375 ml)
- Sugar ¾ cup (150 g)
- Type 00 flour 2 tbsp (15 g)
- Egg yolks 4
- Orange peel 1
- For the filling
- Pastiera wheat 1.1 cups (250 g)
- Cow's milk ricotta cheese ¾ cup (175 g)
- Sheep's milk ricotta cheese 6.2 oz (175 g)
- Candied orange 2.8 oz (80 g)
- Condensed milk ¼ cup (50 g)
- For brushing
- Eggs 1
How to prepare Almond and Custard Pastiera
To prepare the almond pastiera with custard, start with the pastry: in a food processor, place the sifted flour and the cold butter cut into pieces 1. Pulse to create a crumbly mixture, then place it in a bowl and add the almond flour 2, the sugar 3
and grate the zest of an untreated orange 4. Also add the almond extract 5, the whole egg, the yolk, and the condensed milk 6.
Quickly knead with your hands directly in the bowl 7 and form a homogeneous and compact dough: you can wrap it in plastic wrap 8 and let it firm up in the refrigerator for at least an hour. In the meantime, prepare the orange custard: in a large saucepan, pour the egg yolks, the sugar 9
and whisk them to a cream with a hand whisk 10; sift the flour into the saucepan 11, grate the orange zest 12
and pour the milk slowly 13. Stir and place on low heat to cook and thicken the custard 14: it will be ready 15 when lifting the whisk it holds its shape before falling back into the saucepan.
Place the custard in a small bowl covered with plastic wrap in contact and let it cool in the refrigerator 16. At this point, sieve the cow's milk ricotta and sheep's milk ricotta 17 to make it creamier. Then pour it into the food processor along with the cooked wheat 18,
the orange candied peels cut into cubes 19, the now cold custard, and the condensed milk 20. Pulse to blend all the ingredients and make a smooth and homogeneous mixture 21.
Now you can compose your almond pastiera with custard: take the pastry dough and roll it out on a lightly floured surface to make a disc about 1/4 inch thick 22. Butter and line with parchment paper an 11-inch diameter tart pan. Then roll the disc onto the rolling pin and gently unroll it onto the mold 23. Eliminate excess parts (you will use them for decoration) and press the pastry into the mold 24.
Pour the filling 25 and level it with a spatula, then trim the edges with a smooth pastry cutter flush with the filling 26. Knead the pastry scraps and roll them out to make the classic strips 1/2 inch thick 27
to lay on the surface of the pastiera to form lattice patterns 28. Brush the pastiera with beaten egg 29 and bake in a preheated static oven at 350°F for 60 minutes (if using a convection oven, at 320°F for about 50 minutes). Once baked, let it warm up before removing from the mold and serving 30!