Italian ricotta tart
- April 2017
- Serves 8-10
- Hands-on 1 hour, oven 65-70 min, plus chilling and cooling
Think creamy, zesty rice pudding, made with a good splash of rum, encased in golden pastry and you’ve got delicious. reader Emma Marijewycz’s take on traditional Italian ricotta tart, also known as Pastiera Napoletana.
- 16.4g (9g saturated)
- 11.1g protein
- 40.7g (13.5g sugars)
The dense creaminess of the rice is enlivened by a good slug of Strega, a sweet herbal liqueur from Benevento, a town close to my nonna’s village. It’s traditional in Neapolitan pastries, but you can use rum instead. Enjoy this tart with a little extra glug of Strega on the side, or an espresso.
The pastry will keep for up to 24 hours covered in the fridge. You can keep the baked tart for up to 24 hours in a sealed container in the fridge.
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