1 1/4 cup whole wheat grains (250 g)
For the dough
2 1/3 cups all-purpose flour (280 g)
1 cup unsalted butter, softened and cut into small pieces (200 g)
3 eggs
For the filling
2 cups scalded milk (480 ml)
1 tablespoon grated lemon zest
1 teaspoon ground cinnamon
1 cup whole wheat grains (180 g)
2 1/2 cups ricotta cheese (500 g)
3/4 cup candied orange peel, finely chopped (100 g)
2 tablespoons rosewater syrup
6 eggs, separated
1/4 cup confectioner's sugar (40 g) to dust
1 1/4 cup whole wheat grains (250 g)
For the dough
2 1/3 cups all-purpose flour (280 g)
1 cup unsalted butter, softened and cut into small pieces (200 g)
3 eggs
For the filling
2 cups scalded milk (480 ml)
1 tablespoon grated lemon zest
1 teaspoon ground cinnamon
1 cup whole wheat grains (180 g)
2 1/2 cups ricotta cheese (500 g)
3/4 cup candied orange peel, finely chopped (100 g)
2 tablespoons rosewater syrup
6 eggs, separated
1/4 cup confectioner's sugar (40 g) to dust
In a large bowl, cover the wheat grains with 4 liters of water and let it soak for about 24 hours
Prepare the dough: In a large bowl, combine the flour, whole wheat grains, and butter
Mix until a crumbly texture forms
Add the eggs and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: Drain the wheat grains, wash them in running water, and drain again
Transfer to a large saucepan, cover with 4 cups of water (960 ml), and cook over high heat until the wheat is soft (about 30 minutes)
Drain the liquid
Add the milk, lemon zest, cinnamon, and confectioner's sugar, and cook over low heat until the wheat absorbs all the milk (about 30 minutes)
Transfer to a plate and let it cool
In a large bowl, combine the ricotta cheese and remaining whole wheat grains
Mix until smooth
Add the candied orange peel, lemon zest, cinnamon, and rosewater syrup
Mix well
Add the eggs, one at a time, mixing always
Combine the reserved wheat grains and mix again. Reserve
In a blender or food processor, beat the egg whites until stiff peaks form
Add to the reserved mixture and fold with a spatula. Reserve
Preheat the oven to 180°C (medium)
With a rolling pin, roll out the dough directly onto the bottom of a 24-cm diameter tart pan
With a knife or carver, shape the borders and place the dough in the pan
Form small rolls with some of the remaining dough
Press them, one at a time, into the side of the pan to cover it
Filling: Spread the ricotta mixture over the dough
With a rolling pin, roll out the remaining dough
With a knife or carver, cut it into strips about 1 cm wide
Arrange the strips over the filling in a checkerboard pattern
Bake in the preheated oven until golden brown (about 1 hour)
Let it cool, then unmold onto a decorative plate
Dust with confectioner's sugar and serve
Cooking time: about 2 hours
Calories per slice: 480
This sweet tart is reminiscent of the French Muscat de Rivesalts Domaine Cazes 96 and Muscat de Beaumes de Venise Jaboulet 97, both of which are priced at $16.50.
