Easy Homemade Vegan Neapolitan Pastiera: Dairy-Free Easter Cake Recipe

2 settimane fa

Inspired by: @aledece

Looking for a delightful way to celebrate Easter without compromising your commitment to cruelty-free living? Or perhaps you're simply curious to try a traditional Italian dessert with a compassionate twist? This easy homemade vegan Neapolitan Pastiera recipe is your answer!

Pastiera is a classic Neapolitan sweet tart, traditionally enjoyed during Easter. It's known for its rich, creamy filling made from cooked wheat, ricotta, and candied fruits, all encased in a tender shortcrust pastry. Our plant-based version captures all the authentic flavors and festive spirit, ensuring everyone can enjoy this cherished holiday treat. It's truly a testament that everything can be done without cruelty!

This dairy-free and egg-free rendition of Pastiera is perfect for families, holiday gatherings, or simply when you're craving a taste of Italy. You'll be amazed at how simple it is to create this impressive dessert right in your own kitchen.

Vegan Neapolitan Pastiera, beautifully presented with a sprinkle of powdered sugar, showcasing its golden crust and creamy filling.

Vegan Neapolitan Pastiera Recipe

This recipe is designed to be straightforward and rewarding, bringing the rich traditions of Neapolitan baking into your vegan kitchen.

Yields

One 8-inch (20 cm) tart

Prep time

30 minutes

Cook time

30 minutes

Ingredients

For the Shortcrust Pastry:

250g flour (all-purpose flour works well)
100g sugar
70g seed oil (e.g., sunflower oil or vegetable oil)
60g water
A pinch of salt

For the Filling:

400g cooked wheat (available in cans or dried for cooking)
400g soy milk
Zest of 1 lemon
500ml soy milk (for custard)
300g sugar (for custard)
100g potato starch (or cornstarch)
1 vial (approx. 2ml) orange blossom water (Fiori d'Arancio)
Powdered sugar for dusting

Equipment

Mixing bowls
Saucepan
Whisk
Rolling pin
8-inch (20 cm) tart pan or pie dish
Grater (for lemon zest)

Instructions

Prepare the Shortcrust Pastry:
1. In a large bowl, combine the flour, sugar, and a pinch of salt.
2. Add the seed oil and water, mixing until a smooth dough forms. Avoid overworking the dough.
3. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Wheat Base for the Filling:
1. In a saucepan, combine the cooked wheat, 400g soy milk, and lemon zest.
2. Cook over medium heat, stirring occasionally, until the mixture becomes creamy and thickens. Set aside to cool completely.
Prepare the Custard:
1. In a separate saucepan, whisk together the remaining 500ml soy milk, 300g sugar, and 100g potato starch (or cornstarch).
2. Heat over medium-low heat, whisking continuously, until the mixture thickens into a thick custard.
3. Remove from heat and allow to cool completely.
Assemble the Filling:
1. Once both the cooked wheat mixture and the custard are completely cooled, combine them in a large bowl.
2. Add the vial of orange blossom water and mix well until everything is evenly incorporated.
Assemble and Bake the Tart:
1. Preheat your oven to 180°C (350°F).
2. Take about two-thirds of the chilled shortcrust pastry and roll it out on a lightly floured surface to fit your 8-inch tart pan.
3. Carefully press the pastry into the pan, trimming any excess from the edges.
4. Pour the prepared filling into the pastry-lined pan, filling it almost to the brim.
5. Roll out the remaining pastry dough and cut it into strips.
6. Arrange the pastry strips in a lattice pattern over the top of the filling.
7. Bake for approximately 30 minutes, or until the pastry is golden brown.
Cool and Serve:
1. Once baked, remove the Pastiera from the oven and let it cool completely on a wire rack. It's crucial for the tart to be fully cooled before serving to allow the filling to set properly.
2. Once cooled, generously sprinkle with powdered sugar.
3. Slice and enjoy your delightful homemade vegan Pastiera!

A close-up of a slice of Vegan Neapolitan Pastiera, revealing the textured, creamy wheat and custard filling and the delicate pastry lattice.

Tips & Hacks for the Perfect Vegan Pastiera

For a Flakier Crust: Ensure your seed oil and water are very cold when mixing the pastry. You can even cube chilled vegan butter (if using as a substitute for part of the oil) and quickly cut it into the flour for a more traditional flaky texture.
Preventing a Soggy Bottom: For an extra crispy crust, consider blind-baking your pastry base for 10-15 minutes before adding the filling. This is especially helpful if your filling is particularly moist.
Optimal Setting: The cooling process is key! Pastiera tastes best and has the perfect texture when fully chilled, ideally overnight. This allows the flavors to meld and the filling to firm up.
Authentic Flavor Boost: If you can find it, a touch of orange flower water (or "Fiori d'Arancio") is traditional and adds a distinct aromatic note to the Pastiera. Rose water can be a subtle alternative if orange blossom is unavailable, but use sparingly.

Variations and Adaptations

Gluten-Free Pastiera: Simply substitute the all-purpose flour in the shortcrust pastry with your favorite gluten-free all-purpose flour blend (ensure it contains xanthan gum or add a small amount for structure).
Nut-Free Option: This recipe is naturally nut-free if you use soy milk or another non-nut plant milk like oat milk or rice milk. Always check labels if allergies are a concern.
Add Candied Fruits: For a more traditional look and taste, you can fold in 50-100g of finely diced vegan candied orange peel or mixed candied fruit into the cooled filling mixture before assembling the tart.
Vanilla Custard: If you prefer a more classic custard flavor profile, add a teaspoon of vanilla extract to your custard mixture.

Overhead shot of the finished Vegan Neapolitan Pastiera, dusted generously with powdered sugar, ready to be sliced and served.

This vegan Pastiera is not just a dessert; it's a celebration of flavor and tradition, reimagined for a compassionate lifestyle. It’s perfect for Easter, or any time you want to share a slice of Neapolitan sunshine with loved ones.

Ready to bake your own compassionate classic? Give this easy homemade vegan Pastiera a try and share your delicious results with the abillion community!