Neapolitan pastiera: the recipe for the famous and delicious dessert

Ingredients:
250g “00” flour
100g butter
80g sugar
1 egg
40g milk

1g sale
CREAM OF WHEAT:
200g cooked wheat
30g milk
25g butter
1 pinch of salt
RICOTTA CREAM:
200g sheep’s ricotta
150g sugar
50g candied orange
2 eggs
1 egg yolk
20g milk
Orange zest
Lemon peel

Preparation:
1. Shortcrust pastry: mix the butter with the sugar and salt. Then add egg, milk and flour. Form a loaf, wrap it in cling film and leave in the fridge for 2 hours.
2. Cream of wheat: place the wheat, milk, butter and salt in a saucepan. The orange and lemon juices.
3. Ricotta cream: sift the ricotta and place it in a bowl, add sugar, cream of wheat and candied fruit.
4. Beat the eggs with citrus peels and milk. Add to the ricotta cream.
5. Assemble the tart and pour in the cream.
6. Bake at 180° for 55 minutes.