Ricotta and chocolate ganache tart

One of Davide Comaschi's shortcrust recipes; see blog method.
INGREDIENTS FOR A 32 CM TIN
500 g '00' flour
300 g butter
250 g sugar
60 g whole eggs
25 g egg yolk
8 g milk
5 g baking powder
2.5 g salt
RICOTTA CREAM
650 g ricotta
4 yolks
160 g sugar
1 vanilla pod
1 tablespoon '00' flour
GANACHE
300 g dark chocolate
200 ml fresh cream
15 g butter
I make shortcrust conventionally, refrigerate and briefly soften.
I lightly flour the board and roll.
I line a tin with parchment and pastry.decorate edges and prick base with a fork.
I refrigerate while mixing ricotta and sugar in a bowl., and vanilla seeds.
I add yolks.
I whisk into even cream., add a tablespoon flour and mix well.
I fill chilled pastry with cream and bake about 30 minutes.
I cool a little and refrigerate. For ganache, I chop chocolate into a bowl.
I heat cream in a small pan without boiling.
I pour over chocolate and stir with a spatula.
Once smooth and glossy without lumps, I mix in butter; emulsify with a stick blender if liked.
I pour ganache over cold ricotta tart and level.
Decorate with strawberries or raspberries; I also added chocolate shavings. Refrigerate and remove 15 minutes before eating.
Delicious, creamy inside with a crisp shell.
The pastry quantity was generous: freeze leftovers or make tiny tartlet shells to fill as desired.