How to Make Ricotta and Chocolate Chip Tart

• In a bowl, I quickly knead the butter with the sugar by hand. Then I add the egg and the yolk, a pinch of salt, and the grated lemon zest, continuing to knead to combine all the ingredients.

  Finally, I add the flour all at once and knead quickly. This is to avoid warming up the shortcrust pastry too much.

  The shortcrust pastry is ready and should not be sticky!

  Then I form a nice dough block, wrap it in plastic wrap, and place it in the fridge because it needs to rest for at least two hours.

  This resting is essential to make the shortcrust pastry elastic and more aromatic.

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• In a bowl, I put the ricotta and sugar, mixing well with a whisk to absorb it thoroughly.

  Next, I add the eggs, cinnamon, and finely grated orange zest.

  Then, when the mixture is smooth, I add the chocolate chips.

  Finally, I let the mixture rest in the fridge for half an hour.

• I take the shortcrust pastry from the fridge and place it on a lightly floured work surface. With the rolling pin, I roll it out to a thickness of about 1/2 inch.

  Then, I roll it onto the rolling pin and lay it over the buttered and floured baking pan or covered with parchment paper from 9.5 inches.

  I press it well against the edges with my hands, removing the excess pastry by running the rolling pin over the edges of the pan.

  Then, I pierce it with a fork to prevent it from puffing up during baking.

  Next, I add the filling and proceed with the classic tart strips on the surface.

• Finally, I bake it in a preheated oven at 350°F for about 45 minutes. Once baked, I let it cool down well and then remove it from the mold.

  I place it on a nice plate and, if desired, sprinkle it with powdered sugar, but the important thing is to enjoy it in the company of friends and family.