Pastiera Napoletana classica 😍

Perfect Classic Neapolitan Pastiera 😍 24-cm mold SHORTBREAD: 250 g all-purpose flour, 10-11% protein 125 g butter 120 g sugar 1 egg, 45-50 g 1 sachet of vanilla 1/4 teaspoon salt Grated orange and lemon zest 1 teaspoon wildflower honey FILLING: 560 g cooked wheat 250 g milk 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 teaspoon wildflower honey 1 tablespoon wildflower flavoring 1 tablespoon orange blossom flavoring 50 g butter 450-460 g sifted ricotta 120 g sugar 1 sachet of vanilla Orange and lemon zest 1 whole egg and 4 egg yolks BAKING TIME: 190 degrees fan-assisted, lower oven rack, 1 hour Conventional baking time: 200 degrees fan-assisted, lower oven rack, 1 hour