Steps

• 1) If the ricotta is watery, I recommend placing it in a strainer an hour before making the cake to remove the whey and have it drier for the cream filling preparation.

  2) Prepare the pastry shell by placing the sifted flour with instant baking powder for desserts in a bowl, adding the butter, eggs, and sugar, and kneading all the ingredients.

  3) From the total weight, set aside a third of the dough and roll out the larger part in a springform pan of about 9.5 inches.

  4) Level well and let the dough rise along the edges about 1 inch and make some holes across the entire surface with a fork.

  5) Take the ricotta and after pouring it into a bowl, add the powdered sugar and granulated sugar, and limoncello.

  6) Spread the cream over the pastry and with the potato masher cover the sweet ricotta cream with this sweet dough crumble.

  7) All that’s left is to bake in a preheated oven at 350°F, letting it cook for about 40 minutes or according to your oven’s characteristics.

  8) As soon as the tart with ricotta cream is cooked, remove it from the oven and immediately sprinkle with chopped dark chocolate.

  9) Let it cool, and we’re ready to taste the cake with ricotta and chopped dark chocolate!

  Enjoy your meal!

  Annalisa