Neapolitan Easter Wheat and Ricotta Tart with Orange Flower Water

What you need

• 300 g (2 1/2 cups) all-purpose flour
• 100 g (1/2 cup) granulated sugar, for the pastry
• 150 g (1 1/3 sticks) unsalted butter, cold, diced, for the pastry; lard also works
• 1 large egg, for the pastry
• 2 egg yolks, for the pastry
• 1 lemon, zest only
• 1 pinch salt
• 250 g (9 oz) cooked wheat berries, jarred grano cotto, or dried soft wheat soaked overnight and simmered until tender
• 150 ml (2/3 cup) whole milk
• 20 g (1 1/2 tbsp) unsalted butter, for cooking the wheat
• 400 g (14 oz) ricotta, sheep's milk if you can find it, well drained
• 200 g (1 cup) granulated sugar, for the filling
• 3 large eggs, for the filling, separated
• 80 g (3 oz) candied orange peel, finely diced
• 2 tbsp orange flower water
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 2 tbsp powdered sugar, for dusting

Method

Restated from the original video

1. 1

   Rub the cold butter into the flour, granulated sugar and salt with your fingertips until the mix looks like coarse crumbs. Grate in the lemon zest.

2. 2

   Add the egg and yolks and gather the mix into a smooth dough, handling it as little as possible. Flatten into a disc, wrap and chill for 1 hour.

3. 3

   Put the wheat, milk and 20 g butter in a saucepan. Cook over low heat, stirring, until thick and creamy, 10-15 min. Cool completely.

4. 4

   Heat the oven to 180 °C (350 °F). Grease a deep 24 cm (9.5 in) tart pan.

5. 5

   Roll out two-thirds of the dough about 4 mm (1/6 in) thick and line the pan, letting it hang over the rim slightly. Chill the pan along with the rest of the dough.

6. 6

   Beat the ricotta with the sugar until smooth. Beat in the yolks of the 3 eggs, then the orange flower water, vanilla extract and cinnamon.

7. 7

   Stir in the cooled wheat and the candied orange peel.

8. 8

   Whip the 3 egg whites to stiff peaks and fold them into the filling in two batches, keeping as much air as you can.

9. 9

   Pour the filling into the dough-lined pan and level it.

10. 10

    Roll the remaining dough, with the trimmings, about 3 mm (1/8 in) thick. Cut strips 2 cm (3/4 in) wide and lay them across the filling in a lattice, pressing the ends into the edge. Trim the excess.

11. 11

    Bake on the lower rack until the top is deep golden and the filling is puffed and just set, with a slight wobble in the center, 70-80 min. Cover loosely with foil if the lattice browns too fast.

12. 12

    Cool completely in the pan, at least 3 hours. Dust with powdered sugar. The flavors improve after a day in the fridge; serve at room temperature.

Imported from cookingwithnonna.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.