Ricotta Cheese Tart with Chocolate Chips

Method

1. To prepare the Ricotta Tart, start by making the shortcrust pastry (pasta frolla). Mix the flour with sugar. Add cold butter cut into small pieces and start working the mixture with your fingertips until you obtain a crumbly texture.
2. Add the whole egg and egg yolks and finish kneading. Once you have obtained a smooth and homogeneous dough, wrap it in plastic wrap and let it rest in the refrigerator for at least two hours.
3. Set aside one-third of the pastry dough, wrap it in plastic wrap and temporarily place it in the refrigerator. Roll out the remaining dough between two sheets of parchment paper until it’s about one centimeter thick, and transfer it to a 24 cm (9.5 inch) tart pan.
4. Line the pan well, remove excess edges, prick the bottom with a fork tines, and transfer to the refrigerator.
5. Split the vanilla bean lengthwise and scrape out the seeds with the tip of a knife. Transfer them to a bowl along with the ricotta and sugar, and mix well.
6. Retrieve the tart base, fill it with the ricotta cream, then roll out the remaining dough and cut strips about 1.5 cm (0.6 inch) wide, which you will use to create a decorative lattice pattern on top of the tart.
7. Bake at 180°C (350°F) for 50 minutes in a preheated conventional oven, keeping the tart on the lowest rack for the first 20 minutes. Remember to cover the tart with aluminum foil after the first 40 minutes of baking to prevent it from burning.
8. Let it cool completely before serving, finishing with a dusting of powdered sugar if desired. Finally, remember to download our App with exclusive content and fewer ads!