Ingredients
🛒 Ingredients
For the Pastry Dough
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- 2 ½ cups (315g) all-purpose flour
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- ½ cup (100g) granulated sugar
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- ½ cup (115g) unsalted butter, cold & cubed
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- 2 large eggs
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- Zest of 1 lemon
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- Pinch of salt
For the Filling
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- 1 ¾ cups (425g) whole milk ricotta (well drained)
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- 1 cup (200g) cooked wheat berries (grano cotto)
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- ¾ cup (150g) granulated sugar
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- 3 large eggs
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- 1 cup (240ml) whole milk
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- 1 teaspoon vanilla extract
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- 1–2 teaspoons orange blossom water
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- Zest of 1 orange
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- Zest of 1 lemon
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- ⅓ cup (50g) candied orange peel (optional)
For the Chocolate Nest (Optional)
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- 1 cup (170g) dark chocolate, melted
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- 4–6 chocolate eggs
Instructions
In a small saucepan, combine the cooked wheat berries with ½ cup of the milk.
Cook over low-medium heat, stirring occasionally, until the mixture becomes creamy and slightly thickened.
Remove from heat and let it cool completely before using.
👉 Tip: The mixture should be soft and creamy, not dry or watery.
In a large bowl, mix together the flour, sugar, salt, and lemon zest.
Add the cold butter and rub it into the flour using your fingers until the mixture resembles coarse crumbs.
Add the eggs and mix until a soft dough forms. If the dough feels sticky, lightly dust with flour until manageable.
Wrap the dough and refrigerate for 30 minutes.
👉 Tip: Keeping the dough chilled makes it easier to roll and helps create a tender crust.
In a large bowl, mix the ricotta and sugar until smooth.
Add the eggs and mix again until fully combined.
Stir in the vanilla, orange blossom water, citrus zest, and remaining milk.
Fold in the cooled wheat mixture and candied peel.
The filling should be thick, creamy, and slightly textured.
👉 Tip: Don’t aim for a completely smooth filling — a little texture is traditional.
Preheat your oven to 350°F (175°C) and grease a 9-inch tart pan.
Roll out two-thirds of the dough and press it evenly into the bottom and sides of the pan.
Pour the filling into the crust and spread it evenly.
Roll out the remaining dough, cut into strips, and arrange in a lattice pattern over the top.
👉 Tip: A slightly rustic lattice looks more authentic than a perfectly precise one.
Place the tart on the middle rack and bake for 50–60 minutes, until the top is golden and the center is set.
If the crust begins to brown too quickly, loosely cover the tart with foil and continue baking.
👉 Tip: The center can have a slight jiggle — it will firm up as it rests.
Remove the tart from the oven and allow it to cool completely at room temperature.
Transfer to the refrigerator and let it rest for at least 12–24 hours before serving.
👉 Tip: This resting time is essential — it allows the flavors to deepen and the texture to fully set.
Drizzle melted chocolate in thin strands onto parchment paper, forming a loose nest shape.
Allow the chocolate to set, then gently place the nest in the center of the tart and add chocolate eggs.
👉 Tip: Let the chocolate fully harden before moving it to avoid breaking the nest.