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Pardulas (Sardinian Ricotta Easter Tarts)
Pardulas are small, golden tarts that capture the simple charm of home baking in Sardinia. Each pastry starts with a thin, tender dough that’s gently shaped by hand and filled with a creamy mixture of ricotta, sugar, citrus zest, and a hint of saffron. As the tarts bake, the filling turns soft and lightly golden while the edges of the pastry crisp up into their signature flower shape.
These little tarts are especially loved during Easter, when families prepare them together and trays of freshly baked pardulas fill the kitchen with a wonderful citrus aroma. Simple ingredients, careful hand shaping, and a touch of tradition make every bite feel special.
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Prep Time 40 minutes
Cook Time 25 minutes
Chill Time 20 minutes
Servings: 18 Tarts
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 cups (250 g) all-purpose flour
  • ½ cup (80 g) fine semolina flour
  • ½ cup (120 ml) warm water
  • ¼ cup (60 ml) olive oil or melted lard
  • ¼ teaspoon salt
Filling
  • 1½ cups (340 g) whole milk ricotta (well drained)
  • ½ cup (100 g) granulated sugar
  • 2 tablespoons fine semolina
  • 2 large eggs
  • Zest of 1 lemon
  • Zest of ½ orange
  • ¼ teaspoon saffron threads (soaked in 1 tablespoon warm water)
  • 1 teaspoon vanilla extract (optional)
Finish
  • Powdered sugar for dusting
  • Honey drizzle (optional)

Equipment

  • 3½–4-inch round cutter or glass

Instructions
 

  1. Make the Dough
    In a bowl, combine flour, semolina, and salt. Add olive oil and warm water. Mix until a soft dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 20 minutes.
  2. Prepare the Filling
    In another bowl, whisk ricotta and sugar until creamy. Add eggs and mix well. Stir in semolina, lemon zest, orange zest, saffron mixture, and vanilla if using. The filling should be thick but spoonable.
  3. Shape the Tart Shells
    Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    Roll the dough thin (about ⅛ inch). Cut 18 circles about 3½–4 inches wide.
    Place a tablespoon of filling in the center of each round. Gently pinch the edges upward in small folds to create the traditional flower or star shape.
  4. Bake
    Arrange the tarts on the baking sheet. Bake for 22–25 minutes until the filling is set and the pastry edges turn lightly golden.
  5. Finish
    Let cool slightly. Dust with powdered sugar or drizzle lightly with honey before serving.

Notes

Drain the ricotta well: Too much moisture in the cheese will make the filling runny. Wrap it in a clean kitchen towel and squeeze gently for 20–30 minutes.
Chill the dough: Letting the dough rest in the fridge for 20 minutes makes it easier to roll and shape.
Use a light hand with sugar: The ricotta filling is naturally mild. Adjust sugar to taste, but don’t overdo it.
Saffron adds aroma, not color: A few threads soaked in warm water are enough to give authentic flavor.
Shape by hand: The classic flower or star shape is made by pinching the edges; it doesn’t need to be perfect rustic is charming.
Bake on parchment: This prevents sticking and keeps the bottoms crisp.
Cool before dusting: Let tarts cool slightly before sprinkling with powdered sugar or drizzling honey.
 

Nutrition Estimated Facts    
Sardinian Pardulas


serving per tart (1 of 18
Nutrition Facts (Estimated)
Nutrient Amount %DV
Calories 165 —
Total Fat 7 g 9%
Saturated Fat 2.5 g 13%
Cholesterol 40 mg 13%
Sodium 85 mg 4%
Total Carbohydrates 20 g 7%
Dietary Fiber 1 g 4%
Total Sugars 8 g —
Added Sugars 7 g 14%
Protein 5 g 10%
Most of the calories and fat come from the ricotta cheese in the filling and the olive oil or lard in the pastry. Sugar adds sweetness and contributes to the carbohydrate content.

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