The wheat-free ricotta pastiera, also called ricotta tart or sweet ricotta pizza, is a traditional Apulian recipe, as an alternative to the Neapolitan pastiera. It is a lighter recipe , which includes a simple ricotta and egg filling that can be personalized with raisins, chocolate chips or dark chocolate in pieces and candied fruit.
Typically it includes only chocolate or only raisins.

In this article we see a wheat-free and superlight ricotta pastiera that is very reminiscent of the traditional ricotta tart, but also in a more “Easter” key.

We will obtain a light and tasty dessert, to be prepared the evening before Easter and then kept covered with foil or aluminum until the next day.

It is better not to put neither the Neapolitan pastiera nor this ricotta tart in the fridge, if not after the holidays, if we have any leftovers. The ricotta in the fridge releases the whey, moistening the pastry too much.

This recipe is suitable for all people who want to keep their shape and not overdo it at Easter. In the asterisk I will put some variations that make the recipe suitable even for those with high blood sugar or high cholesterol problems.
Let’s see the recipe with the nutritional values ​​included on page 2.