Neapolitan pastiera with pistachio shortcrust and chocolate chips

A fairly lengthy preparation, but not difficult. Essential at Christmas and Easter; make the pastry the day before and refrigerate.
This is a variation. For classic pastiera, use ordinary shortcrust (blog recipe) and candied fruit instead of chocolate.
INGREDIENTS FOR 1 TIN OF 32 CM
1 batch pistachio shortcrust (see blog)
FILLING
580 g cooked wheat for pastiera (supermarket baking aisle jars)
500 g milk
1 small bottle orange blossom water
1 pinch salt
1 orange, grated zest only (available in the supermarket baking aisle)
500 g ricotta
6 eggs
400 g sugar (the recipe uses 500 g; I reduced it)
120 g chocolate chips
2 sachets vanillin

I put 250 g milk in a small pan with the cooked wheat, a tablespoon of the measured sugar and a pinch of salt.

I add 1/4 of the orange blossom water bottle and grated orange zest.

I add a teaspoon cinnamon, optional.

I mix well and simmer on the lowest heat for 10 minutes, stirring, then turn off and cool.

Next, I put ricotta in a large bowl.

I mix it well with the remaining 250 g milk.

I separate yolks and whites into two bowls.
I whisk the yolks with 390 g sugar using electric beaters (10 g went into the wheat), until pale and fluffy.

I whisk the whites firmly.

I mix the lukewarm cooked wheat into the whisked yolks.

I add chocolate chips, the remaining orange blossom water and two sachets vanillin.

I add a few spoonfuls of whisked whites, mixing quickly, then gently fold in the rest upwards from the bottom.

The cream should be even and fairly liquid.

I line a deep tin with parchment and thinly rolled pistachio pastry, leaving a rim at least 4/5 cm high and reserving dough for decorative strips.

I pour the cream into the shell.

I roll and cut strips with a fluted wheel.

I decorate with pastry strips and bake at 180°C for 1 hour, 1 hour and 10, until deeply golden.
I switch off and leave the cake inside for half an hour, then remove and cool completely. I carefully unmould and dust with icing sugar.
Excellent eaten a couple of days after making.

A rich, substantial traditional Neapolitan cake, usually made at Easter. At home, we make it at Christmas, but it is good all year.
MERRY CHRISTMAS TO EVERYONE!

Delicious and substantial, with a soft, flavourful filling. Much work, but worth it. This quantity is large; halve it if preferred.