Ricotta tart with chestnut cream and chocolate chips

For the shortcrust pastry

250 g Italian '00' flour

150 g butter

2 egg yolks

1 pinch of salt

Vanilla pod or vanillin

I place the flour on the work surface, make a well and add the sugar, diced butter and a pinch of salt. I rub everything together with my fingertips, then add the egg yolks.

The mixture will look crumbly.

I work it briefly into a ball, wrap it in cling film and refrigerate for at least half an hour.

I prepare the filling.

500 g ricotta

100 g sugar

2 whole eggs

50 g chocolate

1 jar chestnut cream

Half a small glass of rum, if liked

I mix the ricotta with the sugar, whole eggs, liqueur and chestnut cream, adding the chocolate chips last. I roll out the pastry and place it in a cake tin lined with baking parchment, leaving a 2 cm rim. I prick it with a fork.

I pour in the ricotta filling and add a few chocolate chips.

I bake at 180°C for about 40 minutes. If it browns too much, cover it with foil halfway through baking. At the end of this time, insert a skewer into the centre: if it comes out dry, the tart is cooked; otherwise, bake for longer. Leave it to cool in the oven with the door ajar. Decorate as you wish with icing sugar or chocolate sprinkles. You can also add pastry strips before baking, as for a traditional crostata.