A slice of Italian Easter tradition. A rich ricotta cream, fragrant with orange blossom and citrus zest, is folded with soft wheat grains and baked in a delicate, crumbly pastry. Each bite is a perfect balance of sweet, creamy, and aromatic comfort. It is a celebration in a tart.
Prep:1-2 hours
Cook:50-60 mins
Serves:Makes 1 tart
Dietary:Vegetarian
By Vito CoppolaFrom Saturday Kitchen Recipes
This dessert earns a Nutri-Score D. While the ricotta and eggs provide protein, the high sugar content from caster sugar and honey, combined with the refined flour and butter, results in a high calorie and sugar-dense treat. It is a special occasion indulgence.
Ingredients
For the cream of wheat
- 100g whole milk
- 200g grano cotto (cooked wheat grains in a jar)
- ½ tsp cinnamon
- 1 lemon, zest only, finely grated
- 1 orange, zest only, finely grated
- 10g butter, plus extra for greasing
For the shortcrust pastry
- 1 free-range egg
- 30g caster sugar
- 20g honey
- 40ml sunflower oil
- 1 lemon, zest only, finely grated
- 160g ’00’ flour, plus extra for dusting
- 1 tsp baking powder
For the ricotta cream
- 150g ricotta, well drained (you can use sheeps’ ricotta)
- 150g caster sugar
- 60g free-range egg yolks (from 4–5 eggs)
- ½ tsp orange blossom water
- ½ tsp vanilla extract
- 20g runny honey
Customise
- Swap the grano cotto for cooked pearl barley for a similar texture.
- Use plain flour if you cannot find ’00’ flour for the shortcrust pastry.
- Replace orange blossom water with a teaspoon of finely grated orange zest for a citrus punch.
Method
Make the Cream of Wheat (10 minutes, cool completely)
- Cook the wheat grains. Pop the milk, grano cotto, cinnamon, citrus zests and butter into a saucepan. Warm it gently, stirring until the milk is fully absorbed. It will be thick and fragrant. Tip it into a bowl and let it cool completely. This is the heart of the flavour.
Prepare the Pastry (10 minutes active, 1 hour rest)
- Mix the wet ingredients. In another bowl, whisk the egg, caster sugar, honey, sunflower oil and lemon zest until they are well combined. It will look a bit split – that is fine.
- Bring the dough together. Add the flour and baking powder to the wet mix. Use your hands to bring it together into a shaggy dough. Tip it onto a floured surface and give it a very light knead – just until smooth. Wrap it in cling film and let it rest in the fridge for a full hour. This relaxes the gluten and makes rolling easier.
Make the Ricotta Cream (5 minutes)
- Whisk the filling. While the pastry chills, make the magic. Whisk the well-drained ricotta and caster sugar together in a clean bowl. Add the egg yolks, orange blossom water, vanilla extract and honey. Whisk until smooth and creamy.
- Fold it all in. Now, take your cooled cream of wheat and gently fold it into the ricotta mixture. Be gentle to keep it light. Pop the whole lot in the fridge to firm up a bit while you roll the pastry.
Assemble and Bake (20 minutes active, 50-60 minutes baking)
- Roll and line. Preheat your oven to 170C (Fan 150C/Gas 5). Cut off one-third of the pastry and set it aside for the lattice. Roll out the larger piece on a floured surface until it is about 3mm thick. Carefully line your greased and floured 20cm tart tin. Trim the edges and prick the base all over with a fork.
- Fill and lattice. Spoon the chilled ricotta cream into the pastry case. Roll out the reserved pastry and cut it into long strips, about 2cm wide. Lay them over the tart in a criss-cross lattice pattern. Press the ends to seal.
- Bake to perfection. Bake in the centre of the oven for 50 to 60 minutes. You are looking for a deep golden brown pastry and a filling that is set with just the faintest wobble in the centre. Let it cool completely in the tin before you even think about slicing. Patience is key here.
Chef’s Tip: Draining the ricotta well is crucial. Place it in a fine sieve over a bowl for an hour beforehand to remove excess moisture. This prevents a soggy pastry base and ensures your filling sets perfectly.