Step-by-Step Instructions

Prepare the Pastry Dough:

In a mixing bowl, combine flour, sugar, and lemon zest.

Add cold butter and rub with your fingers until it resembles coarse crumbs.

Incorporate eggs and knead briefly until a smooth dough forms. Wrap in plastic and chill for 1 hour.

Cook the Wheat Mixture:

In a saucepan, combine cooked wheat, milk, butter, and orange zest.

Simmer over low heat for 15–20 minutes, stirring occasionally, until creamy. Allow it to cool.

Prepare the Ricotta Mixture:

In a separate bowl, whisk strained ricotta with sugar until smooth.

Add eggs, yolks, vanilla, and orange blossom water, mixing until fully incorporated.

Fold in candied peel and cooled wheat mixture.

Assemble the Tart:

Roll out the chilled dough and line your greased springform pan. Reserve excess dough for lattice strips.

Pour the filling into the pastry shell.

Use reserved dough to create a lattice pattern on top.

Bake the Tart:

Preheat oven to 350°F (175°C).

Bake for 1.5 hours, or until golden and set in the center.

Cool completely before removing from the pan.

Rest and Serve:

For best results, let the tart rest overnight to allow the flavors to meld.

Dust with powdered sugar before serving.

Variations and Tips

Gluten-Free: Use gluten-free flour and cooked quinoa instead of wheat.

Vegan Option: Replace ricotta with almond or soy-based alternatives, eggs with flaxseed meal, and butter with coconut oil.

Enhanced Aroma: Add a teaspoon of cinnamon or nutmeg to the ricotta mixture for extra warmth.

Decorative Lattice: Cut dough strips with a fluted cutter for a professional finish.