In the steel bowl of a stand mixer, place flour and butter and mix until the dough resembles fine crumbs.
Add egg yolks, confectioner’s sugar and vanilla and mix, without overworking dough.
Cover with plastic wrap and refrigerate for 2 hours.
Roll out dough (about 1/8-inch thick) and press into the bottom and sides of a tart pan. Trim off any excess dough and reserve it for the lattice. Prick the bottom with a fork.
In a bowl, combine ricotta and sugar. Add the remaining ingredients for the filling and mix well.
Spoon filling into the tart shell and spread out evenly.
Make 1/8-inch strips with the remaining dough and arrange them in a lattice pattern over the filling. Cook in a preheated 350°F oven for about 1 ½ hours.
A traditional Neapolitan dessert with unique flavors that we pair with a passito wine that is more or less deep amber in color that recalls apricot preserves, ripe yellow fruit, honey and vanilla, which is sweet with a pleasing alcohol content, persistent, and intense. Sant'Agata Dè Goti Falanghina Passito D.O.C.
The filling must be soft, but not too moist. It is preferable to use a mixed (cow and sheep milk) ricotta. Before removing it from its mold, wait until it is very cold it is a dessert that is served at room temperature. Pastiera requires a long time to cook. A feature of this dessert is the use of wheat and ricotta. In addition, the base of its distinctive aroma is the essence of millefiori water.