Neapolitan Pastiera

Dessert

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There are several schools of thought regarding the Pastiera, someone makes it high, low, 
and someone uses custard or not.
In my view, I prefer making it high and without custard.Here is the full recipe, the choise is yours.


Pastry:
600g of flour,
300g of sugar,
300g of butter,
6 egg yolks.

Prepare the common pastry and let it rest in the fridge, you can prepare the day before.


Filling:
500g of wheat,
500g of ricotta,
3 tablespoons of flour,
1/2 liter of milk,
9 eggs