Ingredients for the dough:
- 200 gr (7.05 oz) butter or lard
- 200 gr (7.05 oz) sugar
- 3 egg
- 500 gr (17.63 oz) all purpose flour
Pour the flour into a mound on a clean work surface. With your fingers, gently make a well large enough to hold the eggs in the center of the mound. Add melted butter and mix, then eggs and sugar.
Use your hands to bring the shaggy mass of dough into a ball. When all the flour is combined, if the dough is still sticky, sprinkle more flour over the dough, a little at a time, and mix it in.
Once you have kneaded the ingredients into a ball, the dough has to rest before being rolled out. Wrap it in plastic and put in the fridge for at least 1 hour.
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Ingredients for filling:
- 700 gr (24.69 oz) ricotta cheese
- 30 gr (1.058 oz) butter
- 5 eggs + 2 egg yolks
- 600 gr (21.164 oz) sugar
- 400 gr (14.109 oz) cooked wheat
- 100 gr (3.381 fl oz) milk
- 1 lemon zest freshly grated
- 10 gr (0.35 oz) orange flower water
- vanilla to taste
- cinnamon to taste (optional)
- 150 gr (5.29 oz) diced mixed candied fruit (citrus, orange and pumpkin)
Drain the soaked whole wheat and place in a pan with the milk, the butter and lemon zest, then cook over a low heat for 10 minutes always stirring until creamy.
In a large bowl mix ricotta, sugar, 5 eggs and 2 egg yolks, vanilla, 0.35 oz orange flower water and cinnamon (optional) and mix together.
Add lemon zest and the mixed candied fruits and mix well, then add the wheat.
Preheat the oven to 180° C (375 ° F).
Roll two thirds of the pastry out into a circle that will cover the base of the tim, as well as the sides. Press this pastry into the flan tin, covering the bottom and sides with an equal thickness, then prick the pastry all over with a fork.
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 1 hour 30 minutes.
Allow to cool and dust with icing sugar.