Pastiera alla Sorrentina

Method

1. Prepare the ricotta: mix the ricotta with all the sugar until smooth. Cover with plastic wrap and refrigerate.
2. Make the pastry cream: heat milk with orange and lemon zest. In a bowl, whisk egg yolks with the remaining sugar, then add cornstarch. When the milk is hot, pour it into the yolk mixture. Return to the stove and cook, stirring constantly, until it thickens and bubbles. Remove from heat, cool quickly, cover and refrigerate.
3. Cook the wheat: in a pan, melt some butter, add the cooked wheat and a splash of milk. Cook for about 10 minutes to absorb flavors. Let cool, then refrigerate.
4. Make the shortcrust pastry: mix 00 flour with powdered sugar and a pinch of salt. Add cold butter cubes and rub until sandy. Add orange and lemon zest, honey, and a pinch of cinnamon. Add 1 egg and 2 egg yolks and mix until just combined. Shape into a disc, wrap, and chill for at least 1 hour.
5. Combine the filling: in a large bowl, mix the sweetened ricotta, cold pastry cream, and 2 small eggs. If too thick, add a little milk. Fold in candied orange and citron, a pinch of cinnamon, 1 teaspoon orange blossom water, and 1/2 teaspoon millefiori essence.
6. Roll out the pastry to about 1/2 cm thickness. Line two 28 cm tart pans (or one larger). Reserve some pastry for lattice strips.
7. Fill the pastry shells to the brim with the filling. Tap the pans gently to release air bubbles.
8. Cut strips of pastry and arrange a lattice of 7 strips over the filling. Press edges to seal.
9. Bake in a static oven at 165°C (330°F) for 1 hour to 1 hour 15 minutes, until golden and the wheat is amber. For the last 10 minutes, you can insert a handle of a spoon into the oven door to release steam slightly. Let cool completely in the pan. For best results, wait at least 24 hours before serving.