Neapolitan tart

Method

Calories: 548

1. Prepare the dough and refrigerate for 40 min.
2. In the meantime prepare the cream of wheat. Put the precooked wheat, milk, butter and grated lemon zest in a pan and boil until it becomes a thick cream. Pour in a bowl and let cool.
3. In a mixer, blend the eggs with the sugar, ricotta, orange flower water, vanillin and cinnamon. The resulting cream should be rather liquid and without lumps.
4. Remove the paddle from the bowl.
5. Roll out the pastry dough (keeping a small part aside to make the strips for the decoration). Line the buttered and floured bowl, making sure the sides stick well. The dough on the sides should be at least 2 cm high.
6. Once the cream of wheat has cooled, add the ricotta cream and mix well, then add the citron and candied orange and mix again.
7. Pour the filling into the pastry and even up the edges of the pastry dough (if they are higher than the cream).
8. With the dough that was put aside, make somewhat thick strips and crisscross them on the surface of the tart.
9. Close the lid, select the CAKE program, set power level 2, set 70 minutes and press the program start/stop button.
10. Let cool completely before removing from the bowl. It is served cold from the refrigerator and sprinkled with icing sugar.