Start by preparing the rice for the filling. In a saucepan, combine the milk and sugar, then add a cinnamon stick and lemon peel. Melt the butter and mix everything together over low heat.

Once the butter has melted, add the rice. Stir well and cook over medium-low heat until all the milk is absorbed, stirring occasionally.

When the milk is fully absorbed, remove from heat and let cool.

While the rice is cooking, make the crust. In a bowl, combine the buckwheat flour and cornstarch. Add the very cold butter, cut into cubes, the grated lemon zest, and a pinch of salt.

Work the mixture with your fingertips until it looks like coarse crumbs and the butter is well incorporated but the dough is not sticky.

Now add the eggs and sugar.
Mix the dough until it comes together and is smooth. Work quickly and avoid warming the dough too much, or the crust won't be as flaky. Once ready, wrap in plastic wrap and refrigerate for at least 1 hour.
We usually prepare both the crust and the filling the day before and let them rest in the fridge so the flavors blend well.

Sift the ricotta into a large bowl. Add the brown sugar, orange blossom extract, and grated lemon zest. Mix well, then add the egg yolks one at a time, mixing thoroughly after each. Once everything is well combined, add the candied fruit and mix again.

Add the cooled rice and continue mixing.

In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the mixture in several additions.

Folding in the whipped egg whites makes the filling lighter and creamier, which helps balance the rice's density.

Once the cream is ready, we like to let it rest in the fridge for a day, but you can also proceed right away if you prefer.

Fill with the ricotta mixture, leaving about 1/2 inch (1 cm) from the top (it will rise as it bakes). Roll out the remaining dough and cut it into strips about 1/2 inch (1.5 cm) wide. Arrange the strips in a lattice pattern on top. Traditionally, we use 7 strips to form diamond shapes.

Bake in a preheated oven at 300°F (150°C) in static mode for about 1 hour. After 1 hour, increase the oven to 340°F (170°C) and bake for at least another 45 minutes. If it starts to brown too much, cover with foil. After 45 minutes, check with a toothpick—if it comes out dry from the center, the pastiera is done; if not, bake a few more minutes and check again. Baking time may vary depending on your oven and the filling's moisture.

Remove from the oven and let your pastiera cool slightly! Once it's warm, carefully remove it from the pan and place it on a plate.

Let it rest at room temperature for at least a day (covered with a kitchen towel or in a cake carrier), then serve. If you like, dust with powdered sugar just before serving!

A fantastic dessert with a unique flavor. The perfect combination of ingredients and tastes makes every bite unforgettable. The crunchy buckwheat crust hides a creamy filling with layers of flavor and aroma. With every bite, you'll taste each ingredient, all coming together for a truly heavenly experience!

Thanks to this new recipe, we have our Gluten-Free Pastiera again this year!

Pierre and Vivy