For the pastry: – 2 cups (250g) all-purpose flour – 1/2 cup (100g) granulated sugar – 1/2 cup (115g) unsalted butter, softened – 1 large egg – Zest of 1 lemon – Pinch of salt For the filling: – 1 1/2 cups (300g) cooked wheat (grano cotto) – 1 1/2 cups (300g) ricotta cheese – 1 1/2 cups (300g) granulated sugar – 4 large egg – Zest of 1 orange – Zest of 1 lemon – 1 tablespoon orange blossom water (optional) – 1 tablespoon vanilla extract – 1/4 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg – 1/4 cup (60ml) whole milk – 1/4 cup (60ml) heavy cream – 1/4 cup (60g) candied citron, finely chopped – 1/4 cup (60g) candied orange peel, finely chopped