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Ingredients for a 22cm mould

For the shortcrust pastry

2 eggs
100g cold butter
260g gluten-free wholemeal rice flour MULINO MARELLO
1 pinch of salt
60g brown sugar
Grated zest of 1 lemon
20g honey

For the filling

2 eggs
300g ricotta
50g cane sugar
Grated zest of 1 orange
80g Carnaroli rice (raw weight)
70g gluten-free candied orange

To decorate

gluten-free icing sugar

Procedure

First, cook the rice in a pan with plenty of water but without salt. Once it is well cooked, drain it under cold water and set it aside for the moment.

Then dedicate yourself to the shortcrust pastry: On a pastry board, pour the brown rice flour, lemon zest, salt and sugar. Add the eggs and start pinching the mixture with your fingers. Gradually add the cold butter cut into cubes and the honey and knead vigorously with your hands until you obtain a smooth and homogeneous dough.

Wrap it in cling film and let it rest in the refrigerator for 1 hour.

In the meantime, prepare the filling: in another bowl, mix the eggs with the well-drained ricotta. Add the sugar, orange zest, previously prepared rice and candied fruit.

Then take the shortcrust pastry and roll it out to a thickness of about ½ cm on a floured surface. Transfer it into a 22cm diameter mold and level the edges well, eliminating the excess pastry. Prick the base with a fork and pour the filling inside.

Knead the leftover shortcrust pastry again, roll it out and cut 7 strips.

Lay 4 strips on the surface of the tart horizontally and the other 3 vertically.

Cook the pastiera at 180° in a preheated static oven for about 30 – 35 minutes.

Let it cool completely and dust it with icing sugar.

Recipe created by Visconti Silvia

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