Pastiera in an air fryer

Ingredients

• 370 gshortcrust pastry
• 100 gcustard
• to tasteicing sugar
• 200 gprecooked wheat for pastiera
• 1 teaspoongranulated sugar
• 170 gmilk
• to tastelemon zest
• 10 gbutter
• 170 gwell-drained ricotta
• 50 gmixed candied fruit
• 50 ggranulated sugar
• 2egg yolks
• 1 small bottleorange blossom flavouring
• 1egg white
• 1 pinchsalt

Instructions

1. 1

   Cook the wheat

   Put the precooked wheat, milk, teaspoon of sugar and lemon zest in a saucepan. Warm over a moderate heat, stirring from time to time.

2. 2

   Thicken the mixture

   When it begins to simmer, add the butter. Cook for about 20–30 minutes, stirring frequently, until creamy and fairly thick.

3. 3

   Cool the wheat

   Take the mixture off the heat and leave it to cool.

4. 4

   Roll the pastry

   On a lightly floured surface, roll the shortcrust pastry to about 2 mm thick.

5. 5

   Line the tin

   Cut a disc to fit a tin about 22 cm in diameter. Set it in a baking tin lined with baking paper, pressing it into the base and sides.

6. 6

   Chill the pastry

   Put the pastry-lined tin in the fridge and keep it there until you are ready to use it.

7. 7

   Cut lattice strips

   Roll out the remaining pastry to about 2 mm thick and cut it into thin strips for the decoration. Keep these chilled too.

8. 8

   Whisk the egg white

   Whisk the egg white with a pinch of salt until it forms stiff peaks, then set it aside.

9. 9

   Mix ricotta and sugar

   In a separate bowl, work the ricotta and 50 g of granulated sugar together until smooth and creamy.

10. 10

    Add the yolks

    Mix in the egg yolks until the mixture is uniform.

11. 11

    Add wheat and fruit

    Stir in the cooled wheat mixture, candied fruit and orange blossom flavouring.

12. 12

    Fold in the additions

    Mix in the prepared custard. Finally, fold in the whisked egg white gently, lifting the mixture from the bottom to keep it airy.

13. 13

    Fill the pastry

    Spoon the filling into the pastry case and level the surface.

14. 14

    Make the lattice

    Arrange the pastry strips over the filling in a lattice pattern, sealing their ends to the pastry edge.

15. 15

    Cover and bake

    Cover the tin with foil and cook in the air fryer at 160°C for about 60 minutes.

16. 16

    Brown the top

    Remove the foil for the final 15 minutes to let the pastiera brown.

17. 17

    Cool and finish

    Once cooked, let the pastiera cool completely before removing it from the tin. Dust lightly with icing sugar before serving.

What is pastiera?

Pastiera is a Neapolitan Easter tart, traditionally made with pastry and a filling of ricotta, cooked wheat, eggs and fragrant citrus notes. It is closely associated with the spring holiday table in Naples and Campania.

This version uses ready-made custard and precooked wheat, then cooks in an air fryer. The pastry lattice and gently folded egg white help retain the tart’s familiar appearance and soft filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 0g protein, 0g carbs, 0g fat.

The wheat, pastry and sugar provide most of the carbohydrates, while the pastry, butter, ricotta and egg yolks contribute fat; ricotta and eggs also provide some protein. Serve a slice after a meal with fresh fruit, or pair it with a lighter savoury dish if serving it as part of a larger spread.

The wheat mixture

Gentle cooking: The precooked wheat simmers with milk, sugar and lemon zest before the butter is added. Stir often as it thickens so the mixture cooks evenly and does not catch on the pan.

Cooling: Let the wheat mixture cool before combining it with the ricotta mixture. Adding it while hot could warm the eggs and make the filling harder to mix evenly.

Prepare the pastry

Thin pastry: Roll the dough to about 2 mm as directed, then line the tin carefully so it reaches both the base and sides. Chill the lined tin and the lattice strips until you are ready to assemble.

Tin size: The recipe calls for a tin about 22 cm across. Check that it fits in your air-fryer basket before filling it.

Keep the filling airy

Ricotta base: Mix the well-drained ricotta with sugar until smooth, then work in the yolks before adding the cooled wheat, candied fruit, flavouring and custard.

Fold gently: Beat the egg white to stiff peaks and fold it in last with lifting movements. A light touch helps keep the filling from becoming dense.

Air-fryer timing and colour

Covered cooking: The tart cooks at 160°C for about 60 minutes under foil. The foil shields the surface while the filling cooks through.

Final browning: Remove the foil for the final 15 minutes, as the recipe directs. Air fryers can vary, so use the stated time as a guide and watch the pastry towards the end.

Serving and resting

Cool completely: The pastiera needs to cool fully in its tin before you remove it. This gives the filling time to settle and makes the tart easier to portion.

To serve: Add a light dusting of icing sugar just before serving. It works well as part of an Easter dessert table, alongside coffee or tea.

Recipe notes & tips

• Drain the ricotta well before mixing so the filling is not unnecessarily loose.
• Stir the wheat mixture frequently as it thickens, especially once it begins to simmer.
• Keep both the pastry-lined tin and lattice strips chilled until assembly.
• Fold the beaten egg white in gently rather than stirring it vigorously.
• Check that your 22 cm tin fits inside the air-fryer basket before you start assembling the tart.
• Let the tart cool completely before removing it from the tin or dusting it with icing sugar.

Variations

• Citrus zest: Use the lemon zest to give the wheat mixture a brighter citrus note.
• Candied fruit: Use a mix of candied citrus fruits for varied flavour in the filling.
• Pastry finish: Arrange the lattice strips evenly for a more regular top.
• Custard: Use ready-made custard as specified to keep the filling creamy.
• Serving: Add the icing sugar just before serving so the dusting stays visible.

Common mistakes to avoid

• Hot wheat mixture: Let it cool before adding it to the ricotta and eggs.
• Loose ricotta: Drain it well before mixing to avoid a watery filling.
• Overworked egg white: Fold it in gently with lifting movements to preserve its volume.
• Warm pastry: Keep the pastry chilled until you are ready to fill and decorate it.
• Early uncovering: Keep the foil on for the first 45 minutes, then remove it for the final 15 minutes.
• Removing it while warm: Cool the pastiera completely before taking it out of the tin.

How to store

Once cool, cover and store the pastiera in the fridge, where it will keep for up to 3 days. Serve chilled or let a slice come towards room temperature before eating; reheat briefly in the air fryer at a low temperature if you prefer it warm.

Frequently asked questions