Neapolitan tart

Neapolitan tart

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 10 people
  • Course: Desserts


Calories: 549

  1. Prepare the dough and refrigerate for 40 min.
  2. In the meantime prepare the cream of wheat. Put the precooked wheat, milk, butter and grated lemon zest in a pan and boil until it becomes a thick cream. Pour in a bowl and let cool.
  3. In a mixer, blend the eggs with the sugar, ricotta, orange flower water, vanillin and cinnamon. The resulting cream should be rather liquid and without lumps.
  4. Remove the paddle from the bowl.
  5. Roll out the pastry dough (keeping a small part aside to make the strips for the decoration). Line the buttered and floured bowl, making sure the sides stick well. The dough on the sides should be at least 2 cm high.
  6. Once the cream of wheat has cooled, add the ricotta cream and mix well, then add the citron and candied orange and mix again.
  7. Pour the filling into the dough and even up the edges of the pastry dough (if they are higher than the cream).
  8. With the dough that was put aside, make strips that are not too thin and crisscross them on the surface of the tart.
  9. Close the lid, set the thermostat dial to position 2, press the bottom heating element button and press the on/off button.
  10. Cook for 70 min. Let cool completely before removing from the bowl. It is served cold from the refrigerator and sprinkled with icing sugar.


  • Ingredients for the dough:
  • All-purpose flour: 380 gr
  • Sugar: 165 gr
  • Butter: 185 gr
  • Eggs: 2
  • Egg yolk: 1
  • Vanillin: 3 ml
  • Ingredients for the filling:
  • Cooked wheat for pastiera: 250 g
  • Sheep's milk or cow's milk ricotta: 350 gr
  • : 350 gr
  • Eggs (2 whole and 2 yolks): 4
  • : 3 ml
  • Candied lemon peel: 50 gr
  • Teaspoon of cinnamon: 1
  • Lemon (grated zest): 1
  • : 30 gr
  • Orange flower water: 25 gr
  • Candied orange peel: 50 gr
  • Milk: 200 ml

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