Italian ricotta rice pie originating in Naples, known as pastiera di riso or torta di riso, is a traditional dessert served during Easter. It features a pasta frolla crust filled with a rice custard, made with arborio rice, mixed with ricotta cheese, eggs, sugar, and orange zest.

I like to describe it as if Rice Pudding and Italian Cheese Cake had a baby!

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Ingredients

Pasta Frolla Dough:

250 grams of All-Purpose Flour
75 grams of Powdered Sugar
¾ teaspoon of Baking Powder
¼ teaspoon of Kosher Salt
125 grams of Cold, Unsalted Butter
1 large Whole Egg
1 large Egg Yolk
½ Teaspoon of Vanilla Bean Paste or Vanilla Extract

Rice Custard:

2 1/2 Cups of Whole Milk
2 Tablespoons of Unsalted Butter
1/3 Cup of Arborio Rice
Pinch of salt
66 Grams of Granulated Sugar ⅓ Cup

Tart Filling:

50 grams of Granulated Sugar ¼ Cup
2 Teaspoons of Orange Zest
170 grams of Ricotta Cheese 6 Ounces
1 Teaspoon of Vanilla Extract
1 Whole Large Egg
1 Egg Yolk
1 Batch of Rice Custard

Instructions

Pasta Frolla Dough:

Place the flour, sugar, baking powder and salt into a food processor and pulse about 5-6 times until combined.
Cut the butter into ½” cubes and add to the flour mixture. Pulse 10-15 times until the butter is incorporated and the mixture looks powdery or sandy.
In a small separate bowl, whisk together the whole egg, egg yolk and vanilla.
Add the mixture to the food processor and pulse until the dough just begins to come together.
Turn the dough out onto a lightly floured surface and knead 5-6 times to form a smooth dough.
Divide the dough into 2 pieces, 2/3 and 1/3. Shape 2/3 piece into a circlel and the 1/3 piece into a rectangle. Wrap dough in plastic wrap and place in refrigerator for at least 1 hour.

Rice Custard:

In a heavy bottomed saucepan mix together the milk, butter, rice and salt.
Bring to a boil and immediately turn down so it’s at a slow simmer. You want to see it slightly bubbling. Continue simmering for 20 minutes, stirring occasionally so the rice does not stick to the bottom of the pan.
Add the granulated sugar and mix to combine.
Continue simmering for another 10-15 minutes.
It is done when the milk is almost all absorbed and the mixture is slightly thick and creamy.
Pour into a bowl and cover with plastic wrap pressing it on top of the custard. Set aside to cool. You can do this the night before.and store in the refridgerator.
Remove the larger piece of dough and roll to 1/8” thick circle. Line an 9” round tart pan', with a removable bottom, with the dough and trim the edges. Place in the fridge covered with plastic until ready to use.

Tart Filling:

Place the sugar and orange zest in a bowl and using your finger tips, massage them together.
Add the ricotta cheese and vanilla extract and whisk to combine.
Whisk in the 1 whole egg and egg yolk.
Next whisk in the rice custard 1/3 at a time. Whisking until each addition is completely mixed in.
Remove the lined tart pan from the fridge and fill with the filling and smooth with an offset spatula.
Combine the remaining 1/3 of dough with any leftover scraps from the bottom crust. Roll it into a rectangle 1/8” thick and approximately 9’“ x 10”.
Cut 10 strips 3/4” wide. Place strips in a lattice pattern.
Bake in a 350 degree oven for 35-40 minutes or until the crust is a light golden brown and the filling is set.
Let the tart cool on a rack for 10 minutes, then remove the sides and allow to cool completely.