Jamie Magazine
By Jamie Oliver, Gennaro Contaldo, Jules Hunt
1 hr 25 mins plus chilling
Not Too Tricky
serves 12
About the recipe
Make your loved ones super-happy this Easter with this incredibly naughty sweet treat. Big smiles all round, guaranteed – enjoy!
Recipe From
Ingredients
1 x 400g jar of cooked wheat
120ml milk
½ teaspoon vanilla extract
1 lemon
250g ricotta cheese
5 large free-range egg yolks
200g icing sugar, plus extra to serve
120g mixed candied peel
1½ tablespoons orange-blossom water
1 orange
2 large free-range egg whites
SWEET SHORTCRUST PASTRY
150g butter, at room temperature, plus extra for greasing
400g tipo 00 or plain flour
100g caster sugar
¼ of a lemon
3 large free-range eggs
Top Tip
Cooked wheat, also called wheat berries or grains, comes in a jar or can and is available from delicatessens.
Method
- To make the pastry, dice the butter and place in a food processor with the flour, sugar and a grating of lemon zest. Pulse till you have fine crumbs.
- Add the eggs and pulse till a dough is formed (you can also rub the flour, butter, sugar and a grating of zest together until they resemble fine breadcrumbs, then add the eggs and bring together to form a dough).
- Wrap in clingfilm and refrigerate for 1 hour.
- Use butter to grease a 25cm loose-bottom tart tin. Roll out the pastry to ½cm thick and use it to line the tin.
- Trim and reserve the remaining pastry, then chill the lined tin in the freezer for 30 minutes.
- Preheat your oven to 170ºC/325ºF/gas 3. Line the chilled tart tin with greaseproof paper, fill with baking beans and bake blind for 20 minutes, or until lightly golden.
- Combine the cooked wheat, milk, vanilla and half the lemon zest in a saucepan and bring to the boil.
- Reduce the heat and simmer until the wheat has absorbed all of the liquid. Remove from heat and allow to cool.
- In a bowl, mash the ricotta with a fork, stir in the egg yolks, then beat until light and fluffy.
- Sift in the icing sugar, then finely chop and add the candied peel, along with the orange-blossom water, orange zest and remaining lemon zest.
- Beat until combined, then stir in the wheat mixture.
- In another bowl, whisk the egg whites until stiff, then carefully fold them into the wheat and ricotta mixture.
- Pour the filling into the tart case. Roll out the remaining pastry and cut into 2cm strips and use to create a rough criss-cross over the tart.
- Bake the tart for 50 minutes, or until golden.
- Allow it to cool, then dust with icing sugar. Serve slices with dollops of cream, scattered with orange zest and drizzled with honey, if you like.
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