Cocoa crumble tart with ricotta and chocolate chips

From kikakitcen.com: everyone enjoyed it, thank you!
Ideal when hurried or finding pastry rolling difficult: easy and quick.
INGREDIENTS
PASTRY
370 g '00' flour
30 g unsweetened cocoa
2 medium eggs
150 g sugar
100 g cold butter
1/2 vanilla pod
A pinch of salt
1/2 sachet baking powder (8 g)
FILLING
400 g ricotta
100 g icing sugar
80 g chocolate chips (or shavings)
1 medium egg
1 scant teaspoon cinnamon

I put flour, baking powder, sugar, cocoa, vanilla seeds and butter in a mixer, or mix by hand.

I lightly beat eggs with a pinch of salt in a little bowl.

I add to the mixer ingredients.

I process or work by hand until crumbly.

I line a tin with parchment and put half the dough on the bottom.

I press firmly, leaving slightly higher edges, and set aside.

I whisk the egg with icing sugar for the cream.

Once well whisked, I add drained ricotta and cinnamon if liked and continue until creamy.

I add chocolate chips.

I pour onto the base, keeping a cm inside the edge.

I crumble remaining pastry evenly over it, pressing lightly.

I bake at 180°C for 30 minutes, remove cold from the tin and dust with icing sugar.

It stays crisp if eaten quickly; moist ricotta later softens it, but it remains delicious.