Ingredients

• 200g/7oz whole wheat
• soaked for 24 hours in several changes of water (or alternatively use 440g/15 oz canned cooked wheat
• also called pastiera di grano
• available from some Italian delicatessens)
• 500ml/1 pint milk (if you are soaking the whole wheat)
• ½ lemon
• zest only
• 1 tsp ground cinnamon
• 2 tsp vanilla sugar (make your own by adding a vanilla pod to a pot of sugar
• leave for 1-2 days for the flavour to develop)
• ½ orange
• zest only
• 300g/10oz ricotta cheese
• 4 large free-range eggs
• separated
• 125ml/4½fl oz orange flower water (available from large supermarkets and specialist Middle Eastern delicatessens)
• 150g/5oz candied peel
• finely chopped
• 225g/8oz caster sugar
• butter
• for greasing
• icing sugar
• for dusting
• 150g/5oz caster sugar
• 150g/5oz butter or lard
• 3 large free-range egg yolks
• 300g/10oz plain flour

Directions

• For the filling
• drain the soaked whole wheat (if using) and place in a pan with the milk and lemon zest. Simmer for 3-4 hours over a low heat.
• When the grain is tender
• add the ground cinnamon
• vanilla sugar and orange zest. Remove from the heat
• cool
• cover and place in the fridge until the next day.
• For the pastry
• place the sugar
• butter and eggs into a bowl and beat until smooth. Add the flour and stir to make a smooth pastry. Set aside in a cool place for at least one hour.
• Preheat the oven to 190C/375F/Gas 5.
• To continue making the filling
• if you have soaked the whole wheat (according to the instructions above)
• remove it from the fridge. If you are using the canned cooked wheat
• add it to the lemon zest
• cinnamon
• vanilla sugar and orange zest.
• Beat the ricotta in a large mixing bowl with the egg yolks and the orange flower water. Add the candied peel pieces and the flavoured grain to the ricotta mixture.
• Beat the egg whites in a separate bowl with the sugar until light and fluffy. Fold them gently into the ricotta using a large metal spoon.
• Butter a large flan tin 35cm/14in in diameter.
• Roll two-thirds of the pastry out into a circle that will cover the base of the tin
• as well as the sides. Press this pastry into the flan tin
• covering the bottom and sides with an equal thickness.
• Pour the ricotta mixture into the pastry case. Roll out the remaining pastry
• cut into long strips and use these to make a lattice top for the tart.
• Bake in the oven for about 45 minutes.
• Allow to cool and dust with icing sugar. Serve in slices.