Pastiera Napoletana

Make the pasta frolla: in a bowl, combine the flour, sugar, salt, and lemon zest. Rub in the cold cubed butter until the mixture resembles fine breadcrumbs. Add the eggs and bring together into a smooth dough, being careful not to overwork it.

Flatten the dough into a disc, wrap tightly in cling film, and refrigerate for at least 2 hours or overnight.

Finely dice the candied citron and orange peel. Zest the orange. Push the drained ricotta through a fine-mesh sieve into a large bowl. Set aside.

If using dried wheat berries, combine the rinsed grano, milk, butter, and lemon zest in a small saucepan over the lowest possible heat. Cook uncovered, stirring occasionally, for 45 minutes until the grains are very tender and the mixture is thick and creamy. Remove from heat and allow to cool completely.

Add the caster sugar to the sieved ricotta and beat together until smooth and homogeneous.

Beat the 6 egg yolks into the ricotta mixture one at a time, then stir in the orange blossom water, cinnamon, orange zest, and both candied peels.

Fold the cooled cooked wheat mixture into the ricotta base and stir until evenly combined.

In a clean bowl, whisk the 4 egg whites to soft peaks, then fold them gently into the filling in three additions to keep the mixture light and airy.

Preheat the oven to 170°C (150°C fan). Grease a 26 cm round, deep springform or traditional pastiera tin.

On a lightly floured surface, roll two-thirds of the chilled pasta frolla to a 4 mm thickness. Line the base and sides of the tin, pressing gently, and trim the overhang flush with the rim.

Pour the filling into the pastry case — it should reach just below the rim.

Roll the remaining dough and cut into strips 1.5 cm wide. Lay them in a classic lattice pattern across the top of the tart, pressing the ends onto the pastry rim to seal.

Bake for 75 minutes until the lattice is deep golden and the filling is just set with the faintest wobble at the centre — a skewer inserted midway should come out with only a few moist crumbs.

Turn off the oven, crack the door open slightly, and leave the pastiera to cool inside the oven for 30 minutes to prevent cracking.

Remove from the oven and cool completely at room temperature before unmoulding. Dust generously with icing sugar before serving.