Ingredients

  • Pastry
  • 300gPlain Flour
  • 100gSelf Raising Flour
  • 16gPane Del Angeli Lievito Vani Gliato
  • 3Eggs, whole
  • 100gCaster Sugar
  • 100gButter, cubed
  • Wheat
  • 580gJar of Rebecchi Grano Cotto (cooked wheat)
  • 250mlMilk
  • 50gCaster Sugar
  • 1/2Lemon, peeled rind only
  • Ricotta Filling
  • 1kgLa Casa Del Formaggio Traditional Ricotta
  • 150gCaster Sugar
  • 4Eggs, whole
  • 2Sachets of Paneangeli Vanillina
  • 1/2Lemon, zest only
  • 50gCintron Peel (cetro)
  • 30mlStrega (optional)

Preparation

  1. To make the pastry: place all pastry ingredients in a food processor until a dough forms. Remove from processor and knead with a little extra plain flour until smooth but still soft. Refrigerate covered with cling wrap for 30 minutes.
  2. To make the wheat: place all wheat ingredients in a non-stick pot and cook simmering for 20 minutes or until most of the milk is absorbed and thickens. Allow to cool.
  3. While wheat is cooling, place all Ricotta filling ingredients in food processor until smooth and creamy (no lumps). When wheat cream has cooled add it to the ricotta filling and combine.
  4. Roll out ¾ of the pastry to line a 25 cm deep fluted flan dish or 32cm shallow fluted flan dish which has been sprayed with cooking spray.
  5. Place ricotta and wheat cream in pastry lined tin then roll out remaining pastry and cut into strips to decorate the top of the flan with a lattice pattern.
  6. Cook at 180C fan forced oven or 200C non fan-forced for 1 hour and 15 minutes.
  7. Turn oven off. Leave the flan in the oven for 1 hr to set and cool before removing from tin. Be careful not to let it burn if oven is too hot. Remove from oven, and refrigerate, or serve. When ready to serve, dust with icing sugar and enjoy!
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