Vito Coppola served up a tasty ricotta and orange blossom tart (Pastiera Napoletana) on Saturday Kitchen.

The ingredients for the cream of wheat are: 100g whole milk, 200g grano cotto (cooked wheat grains in a jar), ½ tsp cinnamon, 1 lemon, zest only, finely grated, 1 orange, zest only, finely grated and 10g butter, plus extra for greasing.

For the shortcrust pastry: 1 free-range egg, 30g caster sugar, 20g honey, 40ml sunflower oil, 1 lemon, zest only, finely grated, 160g ‘00’ flour, plus extra for dusting and 1 tsp baking powder.

For the ricotta cream: 150g ricotta, well drained (you can use sheeps’ ricotta), 150g caster sugar, 60g free-range egg yolks (from 4–5 eggs), ½ tsp orange blossom water, ½ tsp vanilla extract and 20g runny honey.

See recipes by Vito in his book titled: Love, Vito available from amazon now.