Ingredients

• 280gr of flour
• 125gr of butter
• 110gr of sugar
• 100gr of dark chocolate chips
• 350gr of ricotta
• 1 egg
• 1 vanilla envelope

Preparation

First, cut the butter in little slices so that it starts getting easily malleable. In a pot, put all the sugar and once the butter is softer add it and mix them. Then, add the egg and mix again.

Once you have the blend, start adding the flour, little by little, in order not to create clumps. While you add the flour, add the vanilla envelope too.

Once you have your dough, create a ball and cover it with saran wrap. If you don’t have the saran wrap, you can cover the dough with a towel. In both cases, let the blend rest in the fridge for 30 mins.

Before taking the short-crust pastry out of the fridge, grab a baking pan and grease it and flour it. Also, mix ricotta and dark chocolate chips in a pot with a wooden spoon.

Then take 2/3 of the blend and start working it with the rolling pin: first, work the short-crust pastry in order to make a circle which has the same size of the bottom on the baking pan. Once you are done with the bottom of our tart pie, let’s build the borders! Work again the dough you have left and create lines that you will later put on the “walls” of the baking pan.

Once the base of the tart pie is done, fill it with the blend composed of ricotta and chocolate chips. Lastly, with the rest of the blend, make some other lines to be placed on the top of the tart pie. Finally, put it in the pre-heated oven and bake it at 180° for 30 mins.