Italian · Dessert
Torta di Grano (Easter Wheat Berry Pie)
A Neapolitan Easter classic reimagined at small scale: a short, buttery pastry shell cradling a citrus-and-cinnamon-scented ricotta custard studded with softened grain, finished with a traditional lattice top and baked until barely set.
$1
35 minsPrep
38 minsCook
103 minsTotal
MediumLevel
Nutrition per serving
270Calories
8.2gProtein
12.6gFat
29.6gCarbs
10.5gSugar
0.9gFiber
103mgSodium
130mgChol
7gSat Fat
126mgPotassium
104mgCalcium
1.5mgIron
0.4mcgVitamin B12
2.7mgVitamin C
0gPolyol
0gAllulose
0.8gAlcohol
Goes well with
Lemon Verbena Herbal Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the pastry
rub cold cubed butter into the sifted flour until sandy, stir in sugar-white, then bind with the beaten egg yolk into a smooth dough; wrap and chill for 30 minutes.
2
Meanwhile simmer the cooked rice gently in the whole milk for 8-10 minutes until soft, creamy and most of the milk is absorbed; set aside to cool slightly.
3
In a bowl beat the drained ricotta with the whole egg until smooth, then fold in the cooled grain-milk mixture, orange zest, lemon zest, vanilla extract, cinnamon and orange liqueur.
4
Roll the chilled dough thinly on a floured surface and line a small greased tart tin, trimming the edges and reserving scraps for lattice strips.
5
Pour the ricotta-grain filling into the lined tin and smooth the top; twist reserved dough scraps into thin strips and lay in a lattice pattern across the surface.
6
Bake at 170°C (340°F) for 35-40 minutes until the pastry is golden and the filling is set with a slight wobble in the centre.
7
Cool completely on a wire rack to room temperature before slicing, as the filling firms further as it cools.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 15g15g Butter, cold, cubed
- 16g16g Sugar White
- 8g8g Egg Yolk, beaten, for dough binding
- 45g45g White Rice Cooked, cooked soft in milk to stand in for softened wheat berries, drained
- 55g55g Whole Milk, simmered with the grain
- 45g45g Ricotta, drained
- 30g30g Egg, beaten
- 6g6g Orange, zested
- 4g4g Lemon, zested
- 2g2g Vanilla Extract
- 1g1g Cinnamon Ground
- 4g4g Orange Liqueur, stirred into ricotta filling
