Follow my recipe for the crust here. Any leftover can be frozen and used at another time. In a sauce pan, add cooked wheat berries, lemon zest, milk, and butter. Heat on low heat until flavors are combined and butter is melted. Set aside to cool.
Preheat the oven to 375F.
In a large bowl, add 4 egg yolks and sugar. Mix until combined. Then add Ricotta and mix well.
Add in wheat berry mixture, orange zest, vanilla ext and millefiore ext and mix well. Set aside.
In a separate bowl, beat 3 egg whites with a 1/8 tsp of cream of tartar until you achieve stiff peaks.
Fold the egg whites into the ricotta mixture.
Roll out the dough to 1/8 inch thick. Cut 12 – 4.5 inch circles to fit into a 12 cupcake pan.
Add the bottom crusts into the cupcake pan and then cut thin strips for the top.
Add 1/4 cup of filling to each tart. Top with strips of dough. I used 4 strips on each in a diamond shaped pattern.
Bake on the bottom rack of the oven for the 30 mins and then switch to the middle rack for another 10 – 15 mins. If it is getting too brown on top, cover with aluminum foil.
The longer they sit the more flavorful they become! I would recommend making them the day before serving. Top with powdered sugar and Enjoy!