Pastiera Di Pasqua
     ( Easter Tart)


Serves 12 
1-1/2 C. pearl tapioca
2 C. hot milk
1/4 teasp. salt
1/4 teasp. grated lemon peel
1 Tblsp. sugar
1/4 teasp. cinnamon
1-1/4 C. sugar
2 C. sugar
6 egg yolks
1/4 teasp. cinnamon
1/4 teasp. grated lemon peel
1/2 C. candied citron and orange peel diced fine
4 egg whites, beaten stiffly
1 recipe pasta frolla (below)
2 Tblsp. confectioners' sugar

Soak tapioca in water the night before baking the tart. After soaking overnight, boil in water 15 minutes and drain. Add hot milk, salt, sugar, cinnamon, and half the lemon peel, and simmer until milk has completely evaporated. Remove from fire and cool.


Place ricotta in a bowl and beat with mixer until it is very smooth. Add sugar and egg yolks, one at a time, stirring well after each addition. Add cinnamon, candied citron and candied orange peel, the rest of the lemon peel and lastly the cooked tapioca. Mix together well and blend in egg whites which have been beaten until stiff but not dry.

Divide pasta frolla into 2 parts, one larger than the other and roll the larger piece into a 1/2" thickness. Butter and flour a 10" spring form pan and line the bottom and sides with the rolled out piece of pastry, trim edges. Pour in the ricotta filling. Roll out smaller piece pasta frolla and cut into 1" strips. Place strips criss-cross over the cheese filling. Trim edges. Bake cake in a moderate oven at 375° for 45 minutes. Let cool in pan. When cool, push up the bottom of spring pan. Transfer tart to a serving dish and sprinkle with confectioners' sugar.