Wheat Tart

Ingredients

• 825 g wheat
• 500 ml milk
• 1 untreated lemon (peeled zest)
• 300 g sugar
• 1 cinnamon stick
• 1 vanilla pod
• 150 g clarified butter (+ 1 tsp)
• 11 eggs
• 2 egg yolks
• 500 g Ricotta
• 200 g candied fruit (orange, lime, melon…)
• 0.5 tsp ground cinnamon
• 10 drops orange blossom water
• 650 g flour
• Salt
• butter (for the pan)
• flour (for the pan)
• powdered sugar

Instructions

1. 1.

   Soak 500 g wheat for the wheat-ricotta cream and 325 g wheat for the shortcrust pastry overnight in lukewarm water, then rinse thoroughly. Cook the wheat for the cream in a pot with milk, lemon zest, 100 g sugar, cinnamon stick, vanilla pod, and 1 tsp clarified butter until it boils; stir briefly and simmer until all liquid is absorbed by the wheat. Remove the cinnamon stick, vanilla pod, and lemon zest and cool the mixture over a bain‑marie.

2. 2.

   Meanwhile whisk 5 egg yolks with 200 g sugar until frothy. Beat 5 egg whites to stiff peaks. Sift ricotta and mix with the yolk mixture; fold in the meringue slowly. Dice the candied fruit. In a bowl combine the wheat with the cream and season with ground cinnamon. Stir in the candied fruit and orange blossom water, then refrigerate the wheat‑ricotta cream.

3. 3.

   For the shortcrust pastry mix 650 g flour, the remaining 6 eggs and 2 egg yolks, the soaked wheat, 150 g clarified butter, and a pinch of salt into a smooth dough.

4. 4.

   Set aside 150 g of pastry, roll out the rest to about ½ cm thickness. Butter a springform pan, dust with flour, and line it with the pastry. Press the edges and carefully fill with the cream.

5. 5.

   Roll out the remaining pastry, cut into long strips, arrange them in a lattice over the ricotta layer; press lightly. Bake the tart in a preheated oven at 150 °C for 2 hours, then turn off the oven and let it dry for about 30 minutes more. Remove, cool, and dust with powdered sugar before serving.