Ingredients
For the Shortcrust Pastry
- 7 oz (200 g) flour 00
- 4 oz (100 g) butter
- 1 egg
- 1.5 oz (40 ml) milk
- ¾ oz (20 g) honey
- Lemon and orange zest
- A pinch of salt
For the Wheat Cream
- 7 oz (200 g) cooked wheat
- 3 oz (80 ml) whole milk
- ¾ oz (25 g) butter
- Lemon and orange zest
For the Pastry Cream
- 9 oz (250 ml) whole milk
- 3 oz (70 g) sugar
- 4 egg yolks
- ¾ oz (20 g) cornstarch
- Lemon zest
For the Filling
- 7 oz (200 g) ricotta cheese
- 6 oz (180 g) sugar
- 2 whole eggs
- 1 egg yolk
- 2 oz (50 g) candied citron
- ¾ oz (20 g) honey
- Orange flower water
- ¾ oz (20 ml) milk
- Lemon and orange zest
Instructions
Prepare the Shortcrust Pastry
Mix flour, sugar, butter, egg, milk, and citrus zest quickly until smooth. Wrap in cling film and refrigerate for at least 30 minutes.
Prepare the Wheat Cream
Cook the wheat with milk, butter, and citrus zest over low heat for about 30 minutes until creamy and thick. Let it cool.
Prepare the Pastry Cream
Whisk egg yolks with sugar until light and fluffy. Add milk and cornstarch, then cook over low heat, stirring constantly until thickened. Let it cool.
Prepare the Ricotta Mixture
Sieve the ricotta and mix with sugar until smooth and creamy.
Combine the Filling
In a large bowl, combine wheat cream, pastry cream, and ricotta mixture. Add eggs, candied fruit, honey, milk, and citrus zest. Mix gently until homogeneous.
Assemble the Cake
Roll out the pastry and line a buttered baking tin. Pour in the filling. Use remaining pastry to create strips on top in a lattice pattern.
Bake
Bake in a preheated oven at 180°C (356°F) for about 60 minutes.
Rest and Serve
Let the pastiera cool completely and rest overnight before serving to enhance its flavor.