Steps for the ricotta tart with chocolate chips

• To make this ricotta tart with chocolate chips, first prepare the shortcrust pastry (pasta frolla). You can mix the dough in any food processor; for convenience I used a stand mixer. First fit the paddle attachment (the K). In the mixer bowl add the cold butter cut into pieces together with the powdered sugar, the sifted flour with a pinch of salt, the baking powder, the vanilla, the grated lemon zest and turn the machine on at speed 2 for a few minutes. Then add the egg and the yolk and mix for a few more minutes until you obtain a smooth, homogeneous dough. Gather the shortcrust pastry well, wrap it in plastic wrap and rest in the fridge for about one hour. You can also make the dough the day before.

  

• In a bowl mix the ricotta with the sugar, the grated lemon zest and finally the egg until you obtain a smooth, homogeneous cream; then fold in the chocolate chips carefully. Place in the fridge for 30 minutes to firm up. Take the shortcrust pastry out of the fridge and roll it out on a floured work surface to a thickness of about 1/8–3/16 in (3–4 mm). Line a 22 cm (about 8 3/4 in) tart pan previously buttered and floured to form a shell with high edges. Prick the base and pour in the ricotta cream, smoothing it well. Use the remaining pastry to form a lattice (i.e., strips). Bake in a preheated oven for about 40–45 minutes at 356°F (180°C). Check for doneness, turn off the oven, remove and let cool.

  

• Serve the ricotta tart with chocolate chips with a dusting of powdered sugar. I hope you enjoy this latest recipe of mine. See you next time, friends.

  
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