Chocolate Pastiera Napoletana

Ingredients

• 1 chocolate pastry crust*
• 6½ ounces ricotta cheese
• 2 tablespoons butter
• 9 ounces grano cotto (cooked wheat)
• 1 tablespoon lemon zest
• ¾ cup +1¼ tablespoons milk (2% or whole milk) ((200 grams total, if you double he recipe then double this amount))
• 1 large egg
• 1 large egg yolk
• ½ cup granulated sugar
• 1 tablespoon orange zest (or 1 teaspoon orange blossom water)
• 1 teaspoon vanilla
• 3½ tablespoons candied fruit (orange, lemon or cedro)
• 1 teaspoon honey
• ¼ cup unsweetened mini chocolate chips
• 2-3 tablespoons powdered sugar

Steps

1. 1

   Prepare the pie dough. While the dough is chilling prepare the filling.

2. 2

   Place the ricotta in a sieve to drain.

3. 3

   In a medium pot add the butter, grano cotto, lemon zest and milk and heat on medium heat until the mixture is creamy and dense. Stirring often. Transfer to a large bowl to cool.

4. 4

   In a large bowl combine with a whisk the egg, egg yolk, ricotta, sugar, orange zest, vanilla, candied fruit and honey. Add the cooled grano mixture to the ricotta mixture and stir to combine.

5. 5

   Pre-heat oven to 350F / 180C.

6. 6

   Remove the pastry dough from the fridge and knead a couple of times to soften it. Divide the dough in two, one a little bit more than the other, roll the larger one first, lightly flour the dough and rolling pin and roll out or roll the dough between two pieces of parchment paper, fit the dough into a greased and floured or sprayed 8 or 9 inch / 20-23 cm cake pan (or springform pan) and ½-¾ inches (1-2 cm) up the side of the pan.

7. 7

   The remaining dough roll out and cut to make strips.

8. 8

   Prick the dough with the tongs of a fork. Pour the cream mixture in the pan and with your fingers adjust the edge so that it almost matches the level of the filling, if needed use a sharp knife to remove any extra dough.

9. 9

   Sprinkle the chocolate chips on top then place the strips on top of the filling to form a lattice finish.

10. 10

    Brush the top of the pastry with a little milk then bake for approximately 30 minutes then lower the heat to 320F / 160C and bake for another 20-30 or until cooked through. Test with a toothpick. Let cool, dust with powdered sugar before serving.