Wheat Tart (Pastiera di grano)

Dough

Let the wheat soak overnight

Next day, place the flour and one cup of cornstarch on a smooth surface

Make a hole, add the cold butter and mix with your fingers until you get a crumbly texture

Add two eggs

Mix until homogeneous

Shape the dough into a tart pan, leaving about 4 cm of height (reserve some for decorating)

Let it rest for 30 minutes

Filling

Drain and rinse the wheat grains

Boil the wheat grains with six cups of water and cook for 40 minutes

Drain the water and return to heat in the same pot, with milk

Add salt, lemon zest, one tablespoon of cornstarch, and mix a bit

After about 15 minutes, when the milk has thickened, remove from heat and let cool

Remove the lemon zest

Mix well the ricotta cheese, remaining cornstarch, three egg whites (reserve the yolks), ground cinnamon, vanilla extract, raisins, and candied fruits

Add the wheat grains, which should be cold by now, and mix again

Beat the reserved egg yolks until frothy, add to the mixture and mix delicately

Assembly

Preheat the oven to a moderate temperature

Distribute the filling in a baking dish

Make some rolls with the reserved dough pieces and place them, forming a checkered pattern that covers the whole tart

Use a fork to press the edge of the dough and bake for 45 minutes

Remove from oven, unmold, let cool, and serve.