Add the eggs, vanilla or orange peel, and stir until smooth. Scrape the edges and make sure it's fully incorporated.
Add the flour and incorporate for a few minutes. Make into a disk, cover in plastic wrap, and chill dough for six hours.
Roll out the dough between two pieces of parchment using your hands and rolling pin.
Cut about ⅓ of the dough and set aside to use for the top.
Place the rest of the dough in the tart pan and remove the overhanging dough with a rolling pin by rolling over the top of the pan. You can trim any additional dough with a knife.
Using a crimped pastry crimper, make long thin pices of dough about ¼ inch wide.
Preheat oven to 400°F.
Mix together the eggs and egg yolks. Set aside.
Mix together ricotta, sugar, and vanilla.
Incorporate the eggs, cream, and orange flower water until homogenous.
Add the cooked wheat kernels and candied orange peel to the mixture.
Add the filling to the tart pan and lay the strips across the top of the filling to make a criss-cross pattern (3-4 each direction).
Bake for at least 35 minutes or until goden on top and a toothpick comes out ½clean when done.
Allow to cool. The cake will slightly deflate. Invert the tart on a plate to remove from pan.
Chef Valentino Palmisano video - Pastiera Napoletana : Part 1, Pastiera Napoletana Part 2We used a 9-inch spring form pan and filled it up with about 1/4 inch left at the top. It took about an hour to cook at 400F. We then turned off the oven and left it in the oven for an hour. The filling would make two thinner 8-inch cake pans.We didn't have candied orange peel, so we used orange zest instead.
Pastiera Neopolitana: Traditional Neapolitan Ricotta Easter Cake https://thetasteedit.com/pastiera-neopolitana-traditional-neapolitan-ricotta-easter-cake/