Italian · Dessert

Torta Pasqualina Dolce al Grano

A Ligurian-Neapolitan Easter classic reimagined as two individual lattice-topped pies: a buttery shortcrust shell cradling a citrus-and-cinnamon-scented ricotta and wheat-berry-style rice custard, baked until golden and faintly wobbly at the centre.

35 minsPrep

33 minsCook

98 minsTotal

MediumLevel

Nutrition per serving

357Calories

9.6gProtein

16.4gFat

41gCarbs

16.5gSugar

1gFiber

128mgSodium

147mgChol

9.4gSat Fat

131mgPotassium

114mgCalcium

1.8mgIron

0.4mcgVitamin B12

2.7mgVitamin C

0gPolyol

0gAllulose

1.1gAlcohol

Goes well with

Italian Cream Soda (Spumoni-flavored) local

Moscato d'Asti international

vegetarian sweet-spot all-time-classics

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Instructions

Make the pastry rub cold cubed butter into sifted flour until it resembles coarse crumbs, then stir in sugar, egg yolk and iced water just until a dough forms.

Shape the dough into a disc, wrap and chill for 30 minutes.

Meanwhile simmer the cooked rice gently in whole milk for 8-10 minutes until thick and creamy, then cool slightly.

In a bowl beat the drained ricotta with the egg, sugar, orange zest, lemon zest, vanilla extract, orange liqueur and cinnamon until smooth, then fold in the cooled rice mixture.

Roll out two-thirds of the chilled dough thinly and line two 8cm individual tart tins, trimming the edges.

Divide the ricotta-rice filling between the two lined tins, smoothing the tops.

Roll the remaining dough and cut into thin strips, laying a lattice over each pie and pressing the ends to seal against the base crust.

Bake at 180C/350F for 30-35 minutes until the pastry is golden and the filling is just set with a slight wobble in the centre.

Cool on a wire rack to room temperature before unmoulding and serving.

Serves 2 portions · 2 adults, 0 over 10, 0 under 10