Prepare the shortcrust pastry: Combine the flour with the lard and butter, mixing until the mixture is crumbly.

Add the whole egg, egg yolk, salt, sugar, and vanilla. Form into a dough, wrap in plastic wrap, and refrigerate for 30 minutes.

Prepare the wheat cream: I used pre-cooked wheat berries. Place them in a saucepan with the milk.

Add the butter, lemon zest, and cinnamon stick. Cook over low heat for 15 minutes. Remove the lemon zest and cinnamon stick.

Prepare the ricotta cream: Sift the well-drained ricotta.

Add the sugar, ground cinnamon, and orange blossom water. Add the 2 egg yolks one at a time.

Mix, then add the remaining eggs, orange and lemon zest, and candied fruit.

Add the cooled wheat cream to the mixture. Beat the egg white to stiff peaks and gently fold it in.

Roll out the pastry between two sheets of parchment paper to 1/4 inch (1/2 cm) thick. Cut strips about 3/4 inch (2 cm) wide. Line a 9 1/2-inch (24 cm) tart pan with a circle of parchment paper on the bottom and butter and flour the sides.

Pour the filling into the prepared pan. (With leftover pastry and filling, you can make a smaller 7-8 inch (18-20 cm) tart.)

Arrange 4 strips on the bottom and 3 on top to form a diamond pattern.

Bake in a preheated static oven at 350°F (180°C) for 1 hour. When it turns a honey color, it's ready. Let the pastiera cool in the oven with the door slightly open. It's best after a couple of days, when the flavors have blended.