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Preheat the oven to350 degrees F.
Roll the dough out to a 12-inch circle with a thickness of 1/8-inch. Fit the pastry to the inside of a 10-inch tart pan and set aside. In a large bowl, combine the ricotta, almonds, cracked wheat, sugar, orange flower water and cinnamon and mix well to combine. Add the egg yolks and mix to incorporate completely. In a separate large bowl, whip the egg whites to soft peaks with a whisk or electric mixer. Carefully fold the egg whites into the ricotta mixture with a spatula. Pour the mixture into the pastry and bake for 45 to 50 minutes, until the crust is golden and the filling is solid. When cooled, slice and serve with the honey.